Corn Salad

By kiwill

Ingredients

• 2 cups freshly-cooked corn kernels
• 1/4 cup diced red bell pepper
• 1/4 cup chopped sweet onion such as Vidalia
• 1 tablespoon minced fresh dill
• 1/3 cup vegetable oil
• 2 tablespoons Dijon-style mustard
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt

Details

Servings 4

Preparation

Step 1

In a large bowl, combine the corn, bell pepper, onion and dill; set aside.

In a small saucepan over medium heat, bring the oil, mustard, vinegar, sugar and salt to a simmer. Remove the pan from the heat; pour the warm vinaigrette over the vegetable mixture and toss to coat.

Set aside at room temperature. (May cover and refrigerate for several hours.)

Serve with "Grilled Grouper With Peach Glaze and Corn Salad" (see recipe).

This recipe yields 4 servings.

Comments: Quick, colorful and delicious, this mustard-tinged salad is sure to become a summertime favorite.