Corn Salad

By KatKD

Ingredients

• Your choice of:
• 1 12-oz package frozen corn – steam type
• ¼ cup vinegar, preferably rice wine vinegar, but white vinegar or a combination of white vinegar and white balsamic vinegar will work
• ½ cup olive oil
• 1 packet Splenda
• Salt and pepper
• Basil or cilantro, chopped
• 1-3 Roma tomatoes, chopped, or cherry tomatoes, halved
• ½ red bell pepper, diced
• ½ small sweet onion, diced, or a bunch of green onions, chopped
• Jalapeno, minced

Details

Servings 2

Preparation

Step 1

Defrost the corn (typically leave the corn in the bag and microwave for 3 minutes – the idea is to not heat the corn, just defrost) and thoroughly drain (on paper towels). In an appropriately sized serving bowl, stir together the corn and your choice of vegetables.

Put the vinegar, oil, Splenda, salt, and pepper in a small jar and shake to mix. Taste to check the vinegar/oil combination and the seasonings. Adjust as needed to suit your taste. Pour over the corn/veggie mixture. Serve at room temperature.


Variations: please try this recipe with grilled fresh sweet corn – 4 to 6 ears.