Saturday, May 6, 2017
Corn Salad 4 C. whole kernel frozen corn, thawed 2 green onions, sliced thin (whites and greens) 1 medium tomato, chopped 1 stalk celery, diced 1/2 tsp. dried basil pinch of parsley Dressing: 1 1/2 T Balsamic vinegar 1/2 tsp. lemon juice 1 tsp. rice vinegar pinch of salt enough extra Virginia olive oil to bring the dressing to 1/4 C. Combine the corn, onions, tomato, celery and basil in a large bowl. Using a 1 C. liquid measuring cup, add the balsamic vinegar, lemon juice, rice vinegar and salt, whisk together and continue whisking while adding the olive oil to bring to 1/4 C. Pour dressing over salad, mix well. Season with a little extra salt if necessary and sprinkle with parsley. Cover with plastic wrap and refrigerate for a minimum of 1 hour before serving.