Spicy Fresh Corn Salad
Ingredients
Salad
- 4 ears corn on the cob, shucked
- 1/4 pound green beans, cut into 1-inch pieces
- 2 medium tomatoes, chopped
- 2 scallions, sliced
- 2 avocados, halved, pitted and diced
- 1 small red bell pepper, cored and diced
Dressing
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon TABASCO® brand Original Red Sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
- Boston lettuce leaves
Preparation
Stand each corn ear upright on its end. With small paring knife, holding the top of the cob with one hand, run knife carefully down the cob, just under the kernels to cut them off.
Cook kernels and green beans in boiling, salted water 2 to 3 minutes. Rinse with cold water to cool; drain well.
Combine corn, green beans, tomatoes, scallions, avocados and red pepper in large bowl.
Prepare dressing: Combine vinegar, mustard, TABASCO® Sauce, sugar and salt in small bowl. Slowly whisk in olive oil until well blended. Toss with vegetable mixture. Cover and refrigerate at least one hour.
To serve, line platter with lettuce leaves. Top with corn mixture.
Makes 6 servings.
Nutritional information per serving: 220 Calories, 5 g protein, 31 g carbohydrate, 11 g fat, 0 mg cholesterol, 250 mg sodium
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