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Vegan-Corn Salad with Cilantro Dressing

Contributed By: Judith, AZ | See all of Judith's recipes
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Rating: 4   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
Easy-Peasy recipe to put together for a picnic or potluck. Keeps well in the fridge for at least 5 days.
2 cups corn (fresh is exceptional, canned, especially Green Giant, is still
really good)
1/2 teaspoon minced garlic
1/4 cup white wine
3/4 cup finely chopped red and green bell pepper
1/2 cup finely chopped red onion
2 Tablespoons rice vinegar
2 teaspoons lime juice
2 teaspoons chopped cilantro
1 Tablespoon chopped parsley
1/8 teaspoon cayenne (optional)
salt and pepper to taste
Vegan-Corn Salad with Cilantro Dressing Recipe at
In a med-sized non-stick frying pan, heat the wine and braise the corn

and garlic on meium high heat until wine is totally evaporated. Toss

in the bell pepper and onion and toss for 3 minutes. Remove and let


Combine dressing ingredients and toss with corn and peppers. Best

served at room temperature.

Keeps in fridge for several days.

Date Added: 08/31/2009
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Golnaz, CA Reviewed: 01/04/2010
Loved it! Would definitely make it again. Great ingredients and preparation method.
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