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No Cook Corn Salad

No Cook Corn Salad

Makes: 6 servings


4 large ears of corn (about 2 cups)
1 green pepper, diced
¼ jalapeño pepper, diced
2 green tomatoes, diced
12 grape tomatoes, quartered
¼ cup scallion, chopped
1 clove garlic, chopped
2 carrots, grated
2 teaspoon olive oil
2 tablespoons red wine vinegar (or cider vinegar)
dash of pepper
½ cup fresh cilantro, chopped
dash of salt (optional)

  1. Cut the corn off the cob. (Using a sharp knife, cut off the bottom of the corn and stand it up on the cutting board. Hold the corn at the top and begin slicing off the kernels in a downward motion.)
  2. Add all vegetables to a large bowl and toss together.
  3. Season with oil, vinegar, and pepper (and salt if desired.) Add fresh cilantro and mix well. Serve.

Total Cost: $5.04
Serving Cost: $0.84

Cornell University Cooperative Extension in New York City
Source:   Cornell University Cooperative Extension in New York City

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