- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
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.
