1 Video | Photo: Corn Salad Recipe
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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By marilsp
LA
on March 23, 2013
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What a delicious and delightful change from the usual potato side dish. The flavors were fresh and bright, and I love the fact that it is something that travels well, Perfect for a picnic, where refrigeration is in limited supply. While fennel can be a bit pricey, a little goes a long way. Thanks Sandra.
By star4_43
Chillicothe, 75
on June 05, 2012
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This recipe is so easy to make and the taste is so good. I made this recipe for my friend and my self we both loved it and are looking forward to making it again. I posted the corn salad on facebook. ps. I did forget to add the cumin. The next time I will add the cumin.
By tldeeter
OHIO
on April 10, 2012
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This recipe was made twice over Easter. It is delicious. I have a Mother-In-Law who is vegan and she loved it. All of my family did. The longer it sits and marinates the better the flavor is! Thanks Sandra Lee! 5 Stars for sure!!!!
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