Corn Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Freshly-cooked corn kernels
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 cup	15g / 0.5oz	Chopped sweet onion such as Vidalia
1 tablespoon	15ml	Minced fresh dill
1/3 cup	78ml	Vegetable oil
2 tablespoons	30ml	Dijon-style mustard
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

In a large bowl, combine the corn, bell pepper, onion and dill; set aside.

In a small saucepan over medium heat, bring the oil, mustard, vinegar, sugar and salt to a simmer. Remove the pan from the heat; pour the warm vinaigrette over the vegetable mixture and toss to coat.

Set aside at room temperature. (May cover and refrigerate for several hours.)

Serve with "Grilled Grouper With Peach Glaze and Corn Salad" (see recipe).

This recipe yields 4 servings.

Source:
The Washington Post, 06-27-2001

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