Ingredients
- 2 20-ounce packages frozen corn kernels
- 1 cup chopped scallions, both green and white parts
- ⅔ cup chopped pimentos
- ½ cup red-wine vinegar
- ¼ cup Dijon-style mustard
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 tablespoon salt
- Freshly ground pepper to taste
- 1 cup olive oil
- ¼ cup chopped fresh coriander
- Nutritional Information
Nutritional analysis per serving (8 servings)
460 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 6 grams protein; 972 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight servings
Preparation
- Cook the frozen corn according to instructions. Drain.
- In a large bowl, combine the corn with the scallions and pimentos.
- In a separate bowl, whisk together the vinegar, mustard, honey, garlic, thyme, cumin, salt and pepper. Add the oil in a steady stream, whisking constantly until the mixture is emulsified. Pour the dressing over the salad, add the coriander and toss until well mixed.
15 minutes
Dining and Cooking