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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 cups frozen corn, thawed |
1 granny smith apples, peeled, cored and chopped |
1 fennel bulb, quartered, cored, and thinly sliced |
1/2 medium red onion, chopped |
2 tablespoons chopped parsley leaves |
1 teaspoon ground cumin |
kosher salt and freshly ground black pepper |
2 tablespoons apple cider vinegar |
1 tablespoon spicy brown mustard |
1/4 cup canola oil |
Directions:
1. In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat.
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