This red pepper and fresh corn salad recipe is a colorful, and delicious way to break that summer salad routine. A crunchy, sweet, fresh corn salad is perfect for any picnic, cookout, or barbecue.
Makes 8 Portions of Red Pepper and Fresh Corn Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 6 ears corn, husked
- 2 large red bell peppers, seeded, sliced into small strips
- 1 red onion, thinly sliced
- 1/4 cup chopped Italian parsley, or cilantro
- 1/3 cup rice vinegar
- 1/2 cup olive oil
- 1/4 tsp ground cumin
- 1/2 tsp sugar
- salt and fresh ground black pepper to taste
Cook the corn in boiling salted water for 5 minutes. Drain, and when cool enough to handle, cut the kernels off the cob into a mixing bowl, with a sharp knife. Add the rest of the ingredients and mix thoroughly. Chill and toss again before serving. Taste and adjust seasoning to your tastes.