| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | A-extraordi, Buffet dish, Salads & sa | 8 | Servings | |
INGREDIENTS
| 3 | c | Frozen corn – or kernels from 6 ears fresh corn |
| 1 | bn | Scallions; chopped |
| 1 | Green pepper; chopped | |
| 1 | lg | Sweet onion; (Vidalia) |
| 2 | md | Zucchini; cubed |
| 1 | Sweet red pepper; chopped | |
| 1/4 | c | Minced fresh parsley |
| 1 | Clove Garlic; minced | |
| 2 | ts | Dijon mustard |
| 2 | ts | Sugar |
| 1/3 | c | Vinegar |
| Salt and pepper; to taste | ||
| 1 | ts | Ground cumin |
| 1/2 | ts | Tabasco sauce; (+more if needed) |
| 2/3 | c | Olive or vegetable oil |
INSTRUCTIONS
DRESSING Cook corn in microwave oven or in boiling salted water for 3 minutes. Drain thoroughly. When the kernels are cool, toss them with the other vegetables and herbs. Set aside. Whisk together the ingredients for the dressing and gradually add the dressing to the salad vegetables until the mixture is adequately coated. Chill several hours to allow flavors to blend. Recipe by: Submitted by Carolyn Cloe Posted to MC-Recipe Digest V1 #947 by c4@groupz.net on Dec 06, 1997
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