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Marinated Corn and Zucchini Salad Recipe

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This recipe for Marinated Corn and Zucchini Salad, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Vernon
Added: Friday, November 9, 2007


2 C frozen yellow corn kernels
1 small sweet onion (vidalia), about 1/2 C finely chopped
1 lb (about 2 medium) zucchini, about 2 C chopped
1 medium red bell pepper, about 1 C chopped
1/2 C cilantro leaves, loosely packed
1/3 C water
1/3 C granulated sugar
1/3 C white wine vinegar (or red wine or cider)
2 Tbl. vegetable oil
1/2 tsp. black pepper
1/2 tsp. salt, or more to taste

Rinse corn with cool water to defrost. Drain well and place corn in 2 qt or larger bowl. Add onion, zucchini, bell pepper and cilantro leaves.

In a 2 C glass measure, microwave water and sugar, uncovered, on high for 45 seconds. Which the mixture until sugar dissolves. Whisk in vinegar, oil, salt and pepper. Pour dressing over vegetables and stir to coat. Refrigerate, covered for 1 hour or until ready to serve, up to 2 days.




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