Recipe courtesy of Cheryl Smith
Show: Melting Pot
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Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
2 quarts

Ingredients

Directions

Whisk vinegar and oil, season with salt and pepper, to taste.

Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.

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