Raw Corn Salad (serves 6)

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Raw Corn Salad
This super-quick salad is bursting with summer flavors. The raw corn is incredibly sweet and crispy and perfectly complements the bell pepper and vidalia onion. Just a splash of balsamic vinegar brings it all together. Makes a great entrance to a cookout. ~ Glyn and Will
3 cups corn (from very fresh ears)
1/2 cup chopped onion
1/2 cups sweet red, yellow or orange bell pepper, chopped (or a combination of colors)
2 tbsp balsamic vinegar
1/4 cup shredded basil leaves
1/8 tsp salt and pepper to taste

Procedure
1 Using a sharp knife remove the kernels of corn from the cob.
2 Finely chop the onion and the sweet red peppers.
3 Shred the basil leaves.
4 Combine all the ingredients in a small mixing bowl.
5 Add the balsamic vinegar, salt and pepper and mix well.
6 Let sit for a few minutes to allow the flavors to meld.
7 Stir again and serve atop fresh salad greens.
Servings: 6
Yield: 3 cups
Degree of Difficulty: Very easy
Preparation Time: 10 minutes
Total Time: 10 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (3.3 ounces).

nutrition raw corn salad
Recipe Type
Gluten-Free, Salad, Side Dish, Vegan, Vegetables, Vegetarian

This entry was posted by Glyn Ruppe-Melnyk.

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