"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pretty Corn Salad, by Rhonda Young, is from The Give Away,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag frozen corn 1 jar roasted red peppers (sweet) 1/2 red onion (thinly sliced) 1/2 c. olive oil 1/2 c red wine vinegar 1/4 c. fresh parsley (finely chopped) 1/4 c. sweet pickle relish 1 clove garlic (very finely minced) sugar salt pepper
Cook corn until it is just done, drain. Slice th epeppers and add them to the corn. Add the onion. Mix well. In a seperate bowl, mix the remaining ingredients. Add salt, pepper and sugar to taste. Allow salad to marinate overnight before serving. Serve cold or at room temperature.
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