o 8 minutes.
Citrus Corn Salad: In a large skillet over
o the bowl. Add cooked corn and red onion to the
Mix all the vegetables together in a very large bowl.
You'll need stirring room.
Mix dressing, vinegar, sugar and water together.
Pour over vegetables and stir well.
Refrigerate and serve the next day.
Best made a day ahead so all the flavors mingle.
large bowl.
Combine vinegar, oil, sugar, and seasonings in
usks and silks from the corn.
Rub the canola oil
igh heat). Grill corn and bell pepper until corn is tender and
Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.
rill as above.).
Prepare corn according to package directions; cool
Whisk oil, vinegar, garlic, and cumin in large
Boil corn, sugar, vinegar, mustard, turmeric and celery seed for 20 minutes.
Grind
onions
and
peppers
and
add
5 minutes before taking
from stove.
When boiling hard, thicken with 2 teaspoons flour and water.
Can and seal.
Toss together corn, celery, bell pepper, olives and cilantro in large bowl. Combine dressing and cumin in measuring cup and pour over corn mixture. Toss to coat. Line 4 plates with spinach leaves and place 1 cup corn salad in center of each plate. Fold 4 to 5 slices turkey into fourths and tuck around corn salad or cut turkey into strips and arrange strips around corn.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
Place the corn in a large pot with
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.
*black bean corn salad.
Preheat medium to large
0 minutes.
Brush the corn with oil and grill over
Combine and mix sugar, oil, salad vinegar, soy sauce and seasoning packet until sugar is dissolved.
Set aside.
Cook spaghetti until tender.
Drain well.
Rinse with cold water.
Add pepper, tomato and onion.
Pour 1/2 bottle of Seven Seas red wine salad vinegar over and mix well.
Add salt and pepper to taste.
Place in casserole dish.
Makes a beautiful and healthy dish.
Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
Remove from heat and pour over the veggies.
Refrigerate overnight.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.