Tuesday, January 23, 2007
An easy salad for ARF/5-A-Day Tuesday
Chilled Corn Salad
The Ultimate Southern Living Cookbook Copyright 1999
1 (12-ounce) can whole kernel corn, drained
1 small onion, chopped
½ cup chopped green pepper
2 tablespoons minced fresh parsley
2 tablespoons cider vinegar
1 tablespoon vegetable oil
¼ teaspoon salt
¼ teaspoon pepper
Combine all ingredients. Cover and chill at least 4 hours.
Yield: 4 servings
I like canned vegetables. No, they aren't the best tasting vegetables or the most nutritious form of vegetables but they sit on the shelf patiently waiting for me to use them instead of rotting in the produce bin or getting freezer burned in my freezer (I've had the worst luck with frozen vegetables). It's nice to be able to make up a salad even when you're low on fresh veggies. I used to freestyle a salad very similar to this using rinsed canned black beans.
Okay, if you want to get technical, corn isn't a vegetable, it's a grain. But research has shown that whole-grains such as corn have health-promoting activity equal to or even higher than that of vegetables and fruits. They contain a different (bound) form of antioxidants that hasn't been the focus of as many studies as the (free) form found in fruits and vegetable. This is my contribution to Sweetnick's ARF/5-A-Day Tuesday.
This was part of a very economical dinner too. I served this with 59 cents/pound chicken legs (with bbq sauce) and about 50 cents worth of potato cakes (on sale for 99 cents), mostly for my husband. It was easy too - I needed a break after all that cooking this weekend.
Yesterday I had too much to say and today I have nothing to say. I have to learn to stretch out my observations!
Blast From The Past: Green Bean Salad from December 2005, another salad that uses pantry ingredients.
Question of the Day: What did you have for dinner last night?