Corn Salad

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.
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Eight servings

Preparation

1. Cook the frozen corn according to instructions. Drain.
2. In a large bowl, combine the corn with the scallions and pimentos.
3. 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