White Corn Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Frozen shoepeg white corn - thawed
3/4 cup	46g / 1.6oz	Tomato - chopped
1/2 cup	73g / 2.6oz	Chopped cucumber
2 tablespoons	30ml	Green bell pepper - chopped
		Dressing
3 tablespoons	45ml	White wine vinegar
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Garlic - minced

Recipe Instructions

Combine first 4 ingredients in a bowl; toss.

Combine vinegar and next 5 ingredients in a jar.

Cover; shake vigorously.

Pour dressing over corn mixture; toss well.

Source:
Cooking Light, June 1994, page 105

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