MENU
 
 
 
 

  • Corn, Zucchini, And Tomato Salad With Pequin Vinaigrette

    0 votes
    Corn, Zucchini, And Tomato Salad With Pequin Vinaigrette
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. white corn kernels
    • 3 c. yellow corn kernels
    • 2 med zucchini, sliced diagonally
    • 2 lrg ripe red tomatoes, peel, seeded, & dice
    • 2 c. arugula, washed and torn
    • 2 x fresh pimentos, Or possibly
    • 2 x red bell peppers, julienned
    • 1 c. minced fresh parsley
    • 1 med red onion, diced
    • 1 1/4 c. white wine vinegar
    • 1/2 c. fresh orange juice
    • 1 Tbsp. Dijon mustard
    • 2 tsp dry crushed pequin, arbol or possibly tepin chile
    • 1 x clove garlic, quartered
    • 1 tsp grnd coriander
    • 1 1/4 tsp salt
    • 1 1/4 tsp freshly grnd black pepper
    • 1 Tbsp. extra virgin olive oil

    Directions

    1. To make the salad:Place all the ingredients for the salad in a salad bowl and refrigeratein the refrigerator for 1 hour. Then lightly toss with the dressing and serve.
    2. To prepare the pequin vinaigrette:Place all the ingredients for the dressing in a food processor fitted with a steel blade and process. Scrape down the bowl with a rubber spatula, turn on the machine again, and process till well blended.
    3. Dressing yield: Approx. 1 c.
    4. SERVING SUGGESTIONS: This salad makes a nice vegetarian lunch with whole-wheat rolls. This salad also travels well.
    5. The vinaigrette used for this salad is also good with mixed green salad, tomato and onion salad, or possibly garbanzo bean salad. You can also cut down the amount of mayonnaise you would ordinarily use for a potato or possibly pasta salad by mixing this vinaigrette half and half with the mayonnaise.

    Similar Recipes

    Leave a review or comment