Perfect for picnics and barbecues, this salad is as pretty as it is delicious. The lively peppers, fresh tomato and sweet corn are perfectly complimented by the freshly made dressing.

Dressing:
1/4 cup olive oil
2 tablespoons wine vinegar
1 teaspoon water
2 basil leaves, chopped
2 teaspoons grated onion
2 teaspoons parsley, finely chopped
Pinch of salt
Pinch of thyme
Pinch of marjoram

Salad:
4 – 6 ears of fresh corn
1/2 cup green pepper, diced
1/4 cup pimento, diced
1 cup fresh tomatoes, diced
1 teaspoon salt
Lettuce
Onion rings, red onion or sweet onion

Make the dressing:
Place the oil, vinegar and water in a bowl and beat with a whisk until emulsified. Add the remaining ingredients and whisk until well blended.

Prepare the corn:
Boiling method: husk the corn and place in a pot of boiling water. Cook for 6 – 8 minutes. Remove from the boiling water and rinse with cold water to cool down quickly.

Grilling method: husk and lightly oil the corn cobs. Place the cobs over very hot coals and cook for 6 – 10 minutes, until tender crisp.

Cut the kernels off the cobs.

Prepare the salad:
Add 2 cups of freshly cut corn kernels to the diced pepper, pimento, tomatoes and toss to blend. Do not add the salt until just before serving; the salt will cause the vegetables to “weep”, changing the flavor and texture.

Just, before serving line a bowl with lettuce. Add the salt and dressing to the corn mixture; toss lightly to distribute evenly. Place the corn mixture on top of the lettuce and garnish with onion rings.

Yield: 6 servings

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, saled, salid, sallad, sallid, salat, eppers, pepers, eppers, oivle, olibe, olve, oolive, oliv, oolib, ooi, ol, ool, iil, oivle, olibe, olve, oolive, oliv, oolib, ooi, ol, ool, iil, onyon, onin, onon, nions, parsely, parslie, parsly, parsy, slat, tamato, tomatoe, tamatoe)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha