Marinated Corn Salad
1 3/4 c. yellow corn, cut from cob
(about 4 ears)
1/2 c. chopped celery
2 tbsp. thinly sliced green onions
3 tbsp. vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. water
1/2 sm. green pepper, cut into 1/2"
strips
1 tbsp. chopped pimiento
1 tbsp. chopped fresh parsley
pinch of dried herbs
1 tbl, chopped cilantro
1 tbsp. cider vinegar
1/2 tsp. dry mustard
Combine corn and water in a medium saucepan. Bring
to a boil; cover, reduce heat and simmer 7 to 8
minutes or just until corn is tender; drain. Combine
corn, green pepper, celery, herbs, cilantro, pimiento,
green onions and parsley. Combine oil, vinegar, salt,
mustard and pepper in a jar. Cover tightly; shake
vigorously. Pour over salad; cover and chill 4 hours.
Yield: 4 to 6 servings.
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