Corn and Scallion Salad
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Everyday Food, June 2007
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 8
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Ingredients
- 3 packages (10 ounces each) frozen corn kernels, thawed
- 2 to 3 scallions, minced
- 3 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh tarragon
- Coarse salt and ground pepper
Directions
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In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.
Cook's Note
Cover and refrigerate up to 1 day; bring to room temperature before serving.
One of my favorites - this salad is simple and delicious. I would recommend eating it within 24 hours of making it for optimaly freshness!
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.
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.