Monday, August 02, 2010

Mexican Corn Salad

2 cups fresh cut corn kernels (from ~ 4 ears, cooked)
1 med zucchini, diced
1 med red bell pepper diced
1 small red onion, diced
1 med carrot grated
1 jalapeno pepper, seeded and minced
1/3 cup minced cilantro r or Italian parsley

(I used cilantro the time I made it for you, but parsley is good too.)

Dressing 

1/3-cup olive oil
3 tbsp white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
¼ tsp each salt, pepper, cumin or (more to taste - I use a bit more of salt and pepper)
Mix salad. Whisk dressing and combine.
Chill 4 hours, stirring occasionally.

Starling's Mom made this salad for us while we were visiting last month -- it was so good, we asked for the recipe, which we are posting to our blog so we can look it up on any computer in the house!