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Corn Salad with Apple Cider Vinaigrette Recipe Video
|Frozen corn||2 Cup (32 tbs), defrost|
|Tomatoes||1 , chopped|
|Red bell pepper||1 , sliced|
|Scallion||2 , chopped finely|
|Flat leaf parsley/Cilantro||1⁄4 Cup (4 tbs), finely chopped|
|Apple cider vinegar||1 Tablespoon|
|Extra virgin olive oil||3 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Kosher salt||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), grated|
Calories 470 Calories from Fat 233
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 966.1 mg40.3%
Total Carbohydrates 52 g17.5%
Dietary Fiber 7.7 g30.9%
Sugars 10.3 g
Protein 8 g15.9%
Vitamin A 74.9% Vitamin C 171.4%
Calcium 6.7% Iron 14.1%
*Based on a 2000 Calorie diet
1. For dressing, in a jar, combine vinegar, olive oil, salt, pepper, oregano, and garlic. Cover the jar and shake it well.
2. In a large mixing bowl, add corn, tomato, bell pepper, scallions, and parsley.
3. Pour dressing, and toss well.
4. Transfer salad to serving bowl, and serve immediately.
The recipe for dressing calls for 1 portion of acid and 3 portions of oil. You can also use lemon juice instead of vinegar.
You can prepare and keep dressing in refrigerator for 3 days.