Summer Corn Salad | Almanac.com

Make summer corn salad with bell peppers, red potatoes, fresh herbs, and a tangy Dijon dressing. This colorful chilled side serves 6 to 8 for summer cookouts.

Rezept

Salads

Zutaten:

2 bell peppers, 1 red and 1 green, cored
1/3 cup plus 2 tablespoons corn oil
4 large ears corn, cooked
2 cups small red new potatoes, cooked
3 tablespoons finely chopped red onion
2 teaspoons minced fresh tarragon
2 tablespoons minced fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon soy sauce
1 tablespoon tarragon or white vinegar
Salt and pepper to taste

Arbeitsschritte:

Cut peppers into thin strips; then, in a medium-sized skillet, saute over high heat in 2 tablespoons of the oil until peppers are browned in spots.
Set aside.
Cut corn from the cob and dice potatoes fairly small.
Mix remaining 1/3 cup of oil with onion, herbs, mustard, soy sauce, and vinegar.
Stir in the peppers, then add the remaining vegetables and season to taste.
Stir well and chill in a tightly covered 2-quart bowl for at least 2 hours, so flavors have a chance to blend.
This salad will keep well in the refrigerator for 2 or 3 days.