FRESH CORN SALAD

Fresh Corn Salad image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 2h15m

Yield 25 servings

Number Of Ingredients 10

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Ingredients

18 ears fresh corn, husk and silk removed
4 scallions, sliced
3 large red bell peppers, cut into 1/2-inch dice
3 large green peppers, cut into 1/2-inch dice
3 cucumbers, peeled, seeded and chopped
1/2 cup chopped fresh dill
1 pint cherry tomatoes, sliced in half
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

Slice the corn off the cobs into a very large bowl. In a large pot, bring about 2 quarts of water to boil. Add the corn kernels and cover. Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks. Drain and refresh under cold water. Put the corn in a large serving bowl with the remaining vegetables. Add the oil. Toss well. Add the vinegar and salt and pepper to taste and mix well. Marinate 1 to 2 hours.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 8 grams, TransFat 0 grams

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