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Sweet Corn and Red Pepper Salad Recipe

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This recipe for Sweet Corn and Red Pepper Salad, by , 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!

Contributor:  
Contributor:  
Sue Maloney

Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup balsamic vinegar
1 tablespoon Dijon mustard
cup olive oil
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
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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