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Indian Summer Salad





Yields
Makes 5 or 6 servings

More than 20 years ago, Rosa Dierks discovered this corn salad in Chile. She makes it often and, because it holds up well, in double portions for summer barbecues. To cook fresh corn, cut kernels from about 6 cobs (8 in.), combine with 1/4 cup water in a 10- to 12-inch frying pan over high heat, and stir for 3 to 4 minutes. Drain.

 1/4 cup red wine vinegar
 1 tablespoon olive or salad oil
 1/2 teaspoon coarse-ground pepper
 1/2 teaspoon dried basil
 1 clove garlic, pressed or minced
 3 cups cooked fresh or thawed frozen corn kernels
 2 firm-ripe tomatoes (1/2 lb. total), rinsed, cored, and chopped
 1 cup chopped sweet onion (such as Maui or Walla Walla), rinsed and drained
 1 green bell pepper (1/2 lb.), stemmed, seeded, and chopped
 1/4 cup chopped parsley or fresh cilantro
  Salt
 1/4 pound (about 6 cups) baby spinach leaves, rinsed and crisped
Step 1
1

In a large bowl, mix vinegar, oil, pepper, basil, and garlic.

Step 2
2

Add corn, tomatoes, onion, bell pepper, and parsley. Mix well. If desired, cover and chill up to 4 hours. Add salt to taste.

Step 3
3

Line a wide bowl with spinach. Pour corn salad into bowl; mix.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 120Calories from Fat 26
% Daily Value *
Total Fat 3.4g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 34mg2%
Total Carbohydrate 22g8%

Dietary Fiber 4.5g18%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.