Corn Salad by Yael Wolf

 corn salad 300W

This salad tastes and looks simply scrumptious. Serve it in a large glass bowl. Serves a crowd!


1 large onion, diced
3 garlic cloves, chopped
1 8-12 ounce package sliced mushrooms
3 Tbsp balsamic vinegar
2 Tbsp soy sauce
2 Tbsp olive oil
Salt & pepper
32 ounces of frozen corn (yellow and white corn is preferable for color appeal)
2 cans water chestnuts, diced
Scallions, chopped


Saute onion and garlic cloves in a bit of olive oil until golden.
Add Mushrooms and saute until most of the liquid is absorbed.
Add balsamic vinegar, soy sauce, olive oil, salt and pepper to the pan with the vegetables, and cook on medium until reduced a bit.
Add frozen corn, water chestnuts and scallions.
Mix ingredients. Serve at room temperature.


 Recipe: kosher, salad


Salads and Salad Dressings