Tangy Corn Salad Mold

Recipe Ingredients

2 cups	474ml	Water
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Dijon mustard
6 oz	170g	Lemon-flavored gelatin - (2 packages)
1/2 cup	73g / 2.6oz	Red bell pepper - chopped
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
1/2 cup	31g / 1.1oz	Green onions - chopped
1		Whole-kernel corn - drained
		Vegetable cooking spray
		Lettuce leaves - (optional)

Recipe Instructions

Combine first 3 ingredients in a small saucepan; stir well.

Sprinkle the gelatin over vinegar mixture, and let stand 1 minute.

Cook over low heat, stirring until gelatin dissolves.

Pour mixture into a bowl; cover and chill 1-1/2 hours or until the consistency of unbeaten egg white. Fold in bell peppers and next 2 ingredients.

Spoon into an 8-inch square baking dish coated with cooking spray. Cover and chill until firm. Yield: 9 servings.

Serving Ideas : Serve on lettuce-lined plates, if desired.

Source:
Cooking Light, March 1995, page 137

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