Corn Salad

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups frozen corn, thawed
  • 1 Granny Smith apples, peeled, cored and chopped
  • 1 fennel bulb, quartered, cored, and thinly sliced
  • 1/2 medium red onion, chopped
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 cup canola oil
Directions

In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat.


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