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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

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Reviews (3)

29 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
06/16/2009
One of my favorites - this salad is simple and delicious. I would recommend eating it within 24 hours of making it for optimaly freshness!
Rating: Unrated
07/19/2008
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.
Rating: Unrated
11/13/2007
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.
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