"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Corn Salad, by Rosina Dolan, is from A Girlfriends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 ears corn 1 Vidalia or other sweet onion 1 red pepper 1 basket grape tomatoes 1 jar Kalamata olives Extra-virgin olive oil Balsamic vinegar
Wash and cook corn until just tender. Cut corn off cob. Wash and slice grape tomatoes in half. Wash and chop onion and pepper. Pit and slice olives. Mix. Dress with extra-virgin olive oil and balsamic vinegar. Salt and pepper to taste.
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