Wednesday, 1 January 2014


3 cups fresh or frozen corn
1/2 cup thinly sliced celery
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
2 green onions thinly sliced
1 tablespoon fresh parsley, chopped
1 spoon  sugar
1/3 cup vinegar
1/4 cup olive oil
1/2 teaspoon salt
fresh ground black pepper, to taste
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1/4 teaspoon basil
2 teaspoons parsley
In a mixing bowl, combine all of the veggies.
Combine all of the dressing ingredients in a small bowl. Once sugar is dissolved, pour over salad and toss to coat. Cover and refrigerate 4-6 hours. Store in the refrigerator.

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