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(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.
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