Iowa Corn Salad Recipe
Ingredients
| 12 ears corn, husks and silk removed | ||
| 12 ounces green beans, trimmed and cut into 1/4-inch pieces | ||
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon coarsely ground black pepper | ||
| Pepper red | 1 To taste, finely chopped | |
| 1 small sweet onion, such as Vidalia or Walla Walla, finely chopped | ||
Directions
1. In 8-quart saucepot, heat 2 inches water to boiling over high heat; add corn. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from corncobs.
2. Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and heat to boiling. Reduce heat and simmer until tender-crisp, 3 to 5 minutes. Drain. Rinse with cold running water; drain.
3. Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until blended.
4. Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. Serve, or cover and refrigerate up to 2 hours.
2. Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and heat to boiling. Reduce heat and simmer until tender-crisp, 3 to 5 minutes. Drain. Rinse with cold running water; drain.
3. Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until blended.
4. Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. Serve, or cover and refrigerate up to 2 hours.
Chef
