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In The Kitchen: Get ready for summer vegetables with cool salads
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FurlFresh vegetables are coming! Matter of fact, some are already here.
This recipes are refreshing and flavorful, especially when using garden-fresh vegetables, and they require no cooking.
When I was a child, we always had an abundance of fresh vegetables, including my favorite: Corn. We mostly ate corn-on-the-cob or cream-style corn. As I grew up, I also came to love salad recipes that included corn in the ingredients. Corn Salad is now one of my favorites. You can used canned or frozen corn, but, when the local corn starts coming in, don’t miss using fresh corn for an even better flavor.
Sweet corn is available practically every month of the year in the supermarket, but fresh corn around here is most plentiful from June to August.
The second recipe is for a quick and easy Cucumber Salad. This dish is a nutritious accompaniment to any meal, and it takes little time and effort to prepare.
Corn Salad
2 cups cooked, whole kernel corn (frozen or canned is fine)
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1 small jar chopped pimento
1/4 cup vegetable oil
1/4 cup vinegar
1/2 tsp. salt
1 tsp. sugar
pepper to taste
Combine corn, green pepper, celery, onion and pimento in large bowl. In small bowl, mix well the oil, vinegar, salt, pepper and sugar. Combine with corn mixture and toss gently. Chill for at least 2 hours before serving. Excellent the next day.
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