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Fresh Corn Salad

Salads, Vegetables

  • Serves 10.
    SERVES

Ingredients

  • 8 ears fresh corn, husked and cleaned
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 cup minced fresh parsley
  • 2 teaspoons sugar
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 2 large tomatoes, seeded and coarsely chopped
  • 1/2 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped sweet red bell pepper

Directions

In a large saucepan, cook corn, in enough boiling water to cover corn, for 5-7 minutes or until tender. Drain, cool, and set aside. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, basil, and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion, and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

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