Courtesy: Darlene Kelbach
6 ears of cooked corn, cut off the cob in chunks (approx. 3 cups)*
1 medium seedless cucumber, peeled and sliced in quarters
1 sweet pepper (purple, green or red), seeded and chopped finely
1/2 sweet onion, chopped finely
1 tomato, chopped coarsely (optional)
1/2 C olive oil
3 T balsamic vinegar
2 T finely chopped fresh cilantro
1 T water
Salt & pepper to taste
Place dressing ingredients into an old jelly jar & shake until blended. For salad, combine corn*, cucumber, pepper & onion in a large bowl. Drizzle the dressing over the salad mix & toss until coated well. Extra dressing can be stored in the refrigerator for use later.
*Cook corn the night before and chill in the refrigerator. Boil corn in water for 15-20 minutes until kernels start to soften but yet remain firm.
Photo: Sara Graca