posted by RisaG 06-23-100 12:06 PM
* Exported from MasterCook *
White Corn Salad
Recipe By : Cooking Light Annual 1994, Issue June '94, p. 105
Serving Size : 3 Preparation Time :0:00
Categories : Corn Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen shoepeg white corn -- thawed
3/4 cup tomato -- chopped
1/2 cup cucumber -- chopped
2 tbsp. green bell pepper -- chopped
3 tbsp. white wine vinegar
1 tsp. olive oil
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic -- minced
Combine first 4 ingredients in a bowl; toss.
Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well.
Yield: 3 servings (serving size: 1 cup)