Corn Salad Recipe

ingredients:

2 green onions, sliced thin (whites and greens)

4 C. whole kernel frozen corn, thawed

1 medium tomato, chopped

1 stalk celery, diced

1/2 tsp. dried basil

pinch of parsley

Dressing:

1 1/2 T Balsamic vinegar

1/2 tsp. lemon juice

1 tsp. rice vinegar

pinch of salt

enough extra Virginia olive oil to bring the dressing to 1/4 C.

Directions:

Combine the corn, onions, tomato, celery and basil in a large bowl. Using a 1 C. liquid measuring cup, add the balsamic vinegar, lemon juice, rice vinegar and salt, whisk together and continue whisking while adding the olive oil to bring to 1/4 C. 

Pour dressing over salad, mix well. Season with a little extra salt if necessary and sprinkle with parsley. Cover with plastic wrap and refrigerate for a minimum of 1 hour before serving.

recipe from Jane't page