Summer Vegetable Salad
For those of you who don’t know, the “notebook” is a collection of recipes my mother lovingly wrote for me–in her perfect cursive handwriting. She gave it to me years ago, in 1995 actually, when Steve and I were newly married. And it truly is a notebook…a bone fide spiral-bound, college rule, bright yellow, theme book purchased, no doubt, at the Frankfort PicPac just a few blocks from her house in Frankfort. The pages are tattered and splattered a bit but that’s only because it’s well loved. I’ve pulled it out so many times to read through it. Sometimes to find a recipe, other times just to feel connected to my Mom. For those of you who have lost your mother, you know what I am talking about. She even wrote me a short note at the beginning…”Dear Mary Kathryn” it begins because that is what she always called me. Never Mary or MK…always Mary Kathryn. She reminded me that most of the recipes are easy and ones that she had made through the years. She also let me know that there are a few newer ones that she thought I should try.
So try I am. With the fresh ears of corn and a couple of other summer veggie finds from the market, I am making recipe #18. Fresh Corn Salad. It’s a recipe from Southern Living and it’s perfect for summer.
INGREDIENTS
3 cups fresh corn, cut from the cob (about 6 ears)
1 large sweet onion, chopped
2 medium zucchini, unpeeled and cubed
1 bunch green onions, sliced
1 sweet red pepper, seeded and chopped
1 green pepper, seeded and chopped
¼ cup fresh parsley leaves, minced
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon pepper
2 teaspoons sugar
1 teaspoon ground cumin
2 teaspoons Dijon mustard
½ teaspoon hot sauce
⅔ cup vegetable or canola oil
⅓ cup white vinegar
DIRECTIONS
Cook corn, covered in boiling water cover, about 8 - 10 minutes, drain and cool.
Combine corn and the next 6 ingredients. Set aside.
Combine garlic and the remaining ingredients, stirring well.
Toss gently with the vegetable mixture. Chill for 8 hours.
Serve on a green lettuce leaf.
Serves 12 to 14
