INGREDIENTS:
- 4 cups fresh, raw corn, sliced off the cobs
- 1 cup red bell peppers, chopped
- 3/4 cup scallions, chopped
- 1/4 cup cilantro leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
INSTRUCTIONS:
- Have 8 cups of water boiling in a large saucepan.
- Drop the corn kernels in, add a little salt, and cover.
- Cook 5-10 minutes, or until the kernels are tender.
- Drain and put the kernels in a large bowl.
- Stir the corn gently with a wooden spoon, to encourage cooling down, but after about 5 minutes, and while it’s still warm, mix in the oil and vinegar. Add salt and pepper.
- Add peppers; mix. Add scallions and cilantro, mix again.
- Taste for seasoning and adjust if necessary.
Notes:
- Substitute parsley for the cilantro if preferred.
- This salad keeps 2 days in the refrigerator if covered tightly.
Source: From the Grapevine
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