This recipe for Corn and Pepper Salad, by Pat Joyce, is from Preserving The Elders Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cup corn ( about 4 ears) 1 c. water 1 1/3 c. chopped red pepper 1 cup chopped celery 1/2 cup green onions sliced 1/2 cup chopped fresh parsley 1/2 cup chopped fresh basil 1/2 cup raspberry wine vinegar (I use red wine) 1/4 cup sugar 1 tbs. vegetable oil 1/2 tsp. salt 1/4 tsp. fresh ground pepper
The recipe calls for cooking corn in water. I took off cob and sautéed in a little oil.
Combine corn, bell pepper, celery, onion, parsley and basil in large bow.
Combine vinegar, sugar, oil, salt and pepper. Pour mixture over vegetables and mix well. Chill at least 4 hours.
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