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Corn and Scallion Salad

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You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.

Source: Everyday Food, June 2007
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
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  • detroiterchick
    16 JUN, 2009
    One of my favorites - this salad is simple and delicious. I would recommend eating it within 24 hours of making it for optimaly freshness!
    Reply
  • ddangerfield1
    19 JUL, 2008
    Very nice salad to make for dinner - something different. I did not have fresh tarragon so used dry. Next time I will add the red peppers - that would be a nice addition.
    Reply
  • quitepeculiar
    13 NOV, 2007
    This was a great dish to make for a pot-luck I went to over the summer, and it tasted even better after a day in the fridge. Red bell peppers give it a nice look and add a bit of an extra crunch.
    Reply

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