Difference between revisions of "Corn Salad I"
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* [[lettuce]] leaves, for serving | * [[lettuce]] leaves, for serving | ||
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# Cook the [[peas]] in a small amount of boiling [[water]] 3 minutes and drain immediately. | # Cook the [[peas]] in a small amount of boiling [[water]] 3 minutes and drain immediately. | ||
# Cool, then combine with the [[corn]], [[cucumber]] and [[onion]]s in a large bowl. | # Cool, then combine with the [[corn]], [[cucumber]] and [[onion]]s in a large bowl. | ||
Latest revision as of 11:22, 15 July 2012
Description
6 servings, 13 minutes preparation
File:CADOJERR.jpg
Corn Salad
Ingredients
- 1½ cups frozen peas
- 1 (12 ounces) can whole kernel corn, drained
- 1 cup peeled diced cucumbers
- 2 tablespoons chopped green onions
- ¼ cup vegetable oil
- 2 tablespoons white vinegar
- 1 clove garlic, crushed
- ½ teaspoon salt
- 1 dash black pepper
- ⅛ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- lettuce leaves, for serving
Procedures
- Cook the peas in a small amount of boiling water 3 minutes and drain immediately.
- Cool, then combine with the corn, cucumber and onions in a large bowl.
- Shake remaining ingredients except lettuce in a small jar with a tight-fitting lid and pour over the vegetables, tossing until all are coated.
- Cover and chill.
- Serve on lettuce leaves.
