Marinated and served cold, this salad is a great way to use up any leftover vegetable in your refrigerator. Use fresh corn if its available, or substitute frozen corn.
Ingredients
450 g/1 lb corn kernels (7-8 fresh ears)
50 g/2 oz carrot, thinly sliced
50 g/2 oz courgette, thinly sliced
12 cherry tomatoes, halved
1 green pepper, chopped
½ small red onion, thinly sliced
75 g/3-oz tin ripe olives, drained
15 ml/1 tablespoon capers
DRESSING
90 ml/6 tablespoons olive oil
45 ml/3 tablespoons white wine vinegar
5 ml/1 teaspoon fresh lemon juice
5 ml/1 teaspoon Dijon-style mustard
15 ml/1 tablespoon fresh tarragon
2.5 ml/½ teaspoon salt
1.5 ml/¼ teaspoon black pepper
Large pinch cayenne
Details
Serves: 6
Method