Corn Salad Recipe
2 green onions, sliced thin (whites and greens)
4 C. whole kernel frozen corn, thawed
1 medium tomato, chopped
1 stalk celery, diced
1/2 tsp. dried basil
pinch of parsley
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.
recipe from Jane’t page