Friday, August 6, 2010

Fresh Corn Salad

By: Melissa Collins

2 cans corn
2 Tbsp. vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. lemon juice
2 Tbsp. parsley
1 tsp. sugar
1/4 tsp. basil
1/8-1/4 tsp. cayenne pepper
1/2 orange pepper, chopped
1 med. tomato, seeded and chopped
1/4 tsp. salt (optional)
1/2 small onion, diced

In a large bowl, mix oil, vinegar, lemon juice parsley, sugar, salt, basil, and cayenne pepper.
Add corn, tomatoes, onion and pepper to oil mixture. Mix well. Cover ad chill for several hours or overnight.

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