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Confetti Salad


Side Dishes


Recipe from Susan Nye's Around the Table



Number of Servings

Serves 4 to 6


2 c. fresh (5 to 6 ears) or frozen corn kernels
1 red bell pepper chopped
3 to 4 scallions, thinly sliced
6 radishes, thinly sliced
4 carrots, roughly grated
2 T. fresh mint, roughly chopped
2 T. fresh cilantro or parsley, roughly chopped
Citrus Vinaigrette (recipe follows)
4 to 6 oz. mixed greens 
2 to 3 oz. crumbled feta
2 to 3 T. sunflower or pumpkin seed kernels

Preparation - Directions

Bring small pot of water to a boil; add the corn and cook for 1 minute. Drain, rinse under cold water to stop the cooking and drain well. Transfer to a large bowl and let cool completely.  

Add the pepper, scallions, radishes, carrots and 1/2 of the herbs to the corn and toss to combine. Drizzle with enough citrus vinaigrette to lightly coat and toss.

Divide the vegetables and store half in the refrigerator for Couscous Salad later in the week. Let the remaining vegetables marinate for at least 30 minutes in the refrigerator.

Just before serving, add the greens, remaining herbs and a little more vinaigrette. Toss to combine, sprinkle with feta and sunflower seeds and serve immediately.

Citrus Vinaigrette
1 clove garlic
1 small chunk red onion, about 1-inch square
Juice of 1 orange
Juice of 1 lime  
2 T. red wine vinegar
1/2 t. cinnamon
1 t. honey
Kosher salt and freshly ground pepper to taste
Extra virgin olive oil

Put the garlic, onion, juices, vinegar, cinnamon, honey, salt and pepper in a blender and process until smooth.  Slowly add olive oil to taste and process until smooth. Let sit for 10 minutes or more to let the flavors combine.
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