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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sweet Corn and Red Pepper Salad Recipe

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This recipe for Sweet Corn and Red Pepper Salad is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup balsamic vinegar
1 tablespoon Dijon mustard
¾ cup olive oil
½ teaspoon salt
Freshly ground pepper
3 cups fresh or canned sweet corn kernels
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 pound diced provolone cheese
½ cup finely chopped cilantro (optional)
4 whole green onions, thinly diced
Directions:
Directions:
1. Whisk vinegar, mustard, olive oil, salt and pepper in large bowl.
2. Add corn, peppers, cheese, cilantro and green onions and gently toss.
3. Cover refrigerate and marinate for one hour.
4. Toss before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes, plus 1 hour to marinate
Personal Notes:
Personal Notes:
This is my most requested salad from a local Pittsburgh cookbook and always a fan favorite.

 

 

 

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