Friday, November 18, 2005
Corn and Basil Salad
I've adapted this refreshing salad slightly from a recipe from Cooking Light. I sometimes think I make it just for its colorful presentation! But the taste is great too and it's a wonderful addition to picnics and barbecues. It's also easy to make in advance. Makes 3 cups, enough for 6 people.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Labels: salads, side dishes
