Remember Corn Salad – Lessons From a Lifetime of Cooking #5 ?
Well, I’ve already doctored up the recipe and made a batch to go along with a grilled burger. You’ll need:
- One 10 ounce package of frozen organic corn
- 1 or 2 cloves garlic, finely minced
- 1/ 4 cup red onion, finely minced
- 1 cup cherry tomatoes, cut in half
- 1 cup cucumber, peeled, seeded cut into small cubes
- 1 Tablespoon fresh lime juice
- 1 Tablespoon red wine vinegar
- 3 Tablespoons extra virgin olive oil
- about 1 tsp honey
- 1 handful fresh rinsed and minced parsley,
- 1 handful fresh rinsed and minced basil
- salt and black pepper to taste
Do this:
- Put the bag of corn in the microwave and do not follow the instructions on the bag
- Cook for four minutes, carefully remove the bag from the microwave, open while not trying to burn yourself, dump into a colander and rinse with cold water. Allow to drain and dry.
- In a large mixing bowl, mix the dressing ingredients lime juice, vinegar, honey, olive oil, salt, and pepper. Add the garlic and red onion. Mix well. Taste and adjust seasonings.
- Add the corn, tomatoes, cucumber, basil, parsley. Toss.
- Cover and refrigerate. Serve lightly chilled or at room temperature.
You’ll have enough for four healthy servings. Don’t forget the Feta cheese or forget the Feta cheese if you want to keep the salad vegan.
Took a taste. Nailed it.
(again, this is not an actual picture of the salad but an AI generated picture of the salad which looks awfully close to the real thing)
garyskitchen.net 