Sunburst Salad

(Sun-Dried Tomato & Corn Salad)

 

4 C fresh or frozen corn kernels

1 C finely diced red pepper

2/3 C finely diced red onion

½ C CSD Julienne Cut Tomatoes, drained, reserve oil, chopped

½ C fresh parsley, chopped

2 T mayonnaise

2 T plain yogurt

2 T white wine vinegar

2 T reserved olive oil

Salt & pepper to taste

Blanch fresh corn kernels & rinse in cold water, if using. If using frozen, defrost & drain well.

 

Combine corn, red pepper, onion, CSD Julienne Cut Tomatoes, and parsley in a medium-sized salad bowl. In a small bowl, combine mayonnaise, yogurt, vinegar & oil. Pour over salad & toss to coat. Season with salt & pepper. Let stand for a few minutes to blend, or cover and refrigerate several hours before serving.