CORN CONFETTI SALAD
4 ears of cooked corn
1/3 cup of balsamic vinegar
1/3 cup of avocado oil
1 cup of cherry tomatoes
1/4 cup of white or red onion, chopped finely
2 stalks of celery
1/4 cup of red or green pepper
Directions:
Slice the corn off the cob, getting as much of each kernel as you can. If corn isn't in season, you may use canned corn. Wash all produce, except the onion. Thinly slice the celery, finely chop the onion. Put all ingredients in a bowl and toss to ensure it is evenly dressed. Place in the fridge for one hour to chill and serve as a refreshing summertime side dish.
Alternate Recipe:
4 ears of cooked corn
1/3 cup of balsamic vinegar
1/3 cup of avocado oil
1/2 teaspoon of salt
1 small jalapeno pepper, diced
2 cups of cherry tomatoes
2 stalks of celery
1/4 cup of white or red onion, finely chopeed
3 ounces of shredded Monterey Jack Cheese
1/3 cup of balsamic vinegar
1/3 cup of avocado oil
1 cup of cherry tomatoes
1/4 cup of white or red onion, chopped finely
2 stalks of celery
1/4 cup of red or green pepper
Directions:
Slice the corn off the cob, getting as much of each kernel as you can. If corn isn't in season, you may use canned corn. Wash all produce, except the onion. Thinly slice the celery, finely chop the onion. Put all ingredients in a bowl and toss to ensure it is evenly dressed. Place in the fridge for one hour to chill and serve as a refreshing summertime side dish.
Alternate Recipe:
4 ears of cooked corn
1/3 cup of balsamic vinegar
1/3 cup of avocado oil
1/2 teaspoon of salt
1 small jalapeno pepper, diced
2 cups of cherry tomatoes
2 stalks of celery
1/4 cup of white or red onion, finely chopeed
3 ounces of shredded Monterey Jack Cheese
Notes
Summertime
is the perfect time to find creative and refreshing ways to use the extra
corn on the cob that is so plentiful this time of year. Ask a
Dorm
Room Delicacy
Level
of expertise
Bachelors
Degree
|
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