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    Bean/Grain: White Corn Salad


    Source of Recipe


    Cooking Light, June 1994, page 105

    List of Ingredients





    2 cups frozen shoepeg white corn -- thawed
    3/4 cup chopped tomato
    1/2 cup chopped cucumber
    2 tablespoons chopped green bell pepper
    3 tablespoons white wine vinegar
    1 teaspoon olive oil
    1 teaspoon Dijon mustard
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1 clove garlic -- minced

    Recipe



    Combine first 4 ingredients in a bowl; toss. Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well. Yield: 3 servings

 

 

 

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