| 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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