Corn, zucchini and tomato salad with pequin vinaigrette
Corn, zucchini and tomato salad with pequin vinaigrette recipe in the zucchini category
Recipe ingredients:
- For the salad:
- 1 cup white corn kernels
- 3 cups yellow corn kernels
- 2 medium zucchini, sliced diagonally
- 2 large ripe red tomatoes, peel, seeded and diced
- 2 cups arugula, washed and torn
- 2 fresh pimentos, or 2 red bell peppers, julienned
- 1 cup chopped fresh parsley
- 1 medium red onion, diced
- For the pequin vinaigrette:
- 1 1/4 cups white wine vinegar
- 1/2 cup fresh orange juice
- 1 tablespoon dijon mustard
- 2 teaspoons dried crushed pequin, arbol or tepin chile
- 1 clove garlic, quartered
- 1 teaspoon ground coriander
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
Recipe method:
- Place all the ingredients for the salad in a salad bowl and chill in the refrigerator for 1 hour.
- Then lightly toss with the dressing and serve.
- 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. Process until well blended.
- This salad makes a nice vegetarian lunch with whole wheat rolls. This salad also travels well.
- The vinaigrette used for this salad is also good with mixed green salad, tomato and onion salad, or garbanzo bean salad.
- You can also cut down the amount of mayonnaise you would ordinarily use for a potato or pasta salad by mixing this vinaigrette half and half with the mayonnaise.
Tags: corn, tomato, salad, pequin, vinaigrette, recipe, zucchini, recipes, cooking