From: Judy Mingram
Date: Tue, 5 Apr 1994
rec.food.veg

VLF: Vegan Corn Salad with Cilantro Dressing

I think this is from McDougal's and it tastes even better than it sounds!

2 c corn (fresh is exceptional, canned, especially Green Giant, is still really good)
1/2 t minced garlic
1/4 c wine
3/4 c finely chopped red and green bell pepper
1/2 c. finely chopped red onion

Dressing:
2T rice vinegar
2 t lime juice
2 t chopped cilantro
1T chopped parsley
1/8 t cayenne (optional)
salt and pepper

In a med-sized non-stick frying pan, heat the wine and braise the corn and garlic on meium high heat until wine is totally evaporated. Toss in the bell pepper and onion and toss for 3 minutes. Remove and let cool.

Combine dressing ingredients and toss with corn and peppers. Best served at room temperature.

Keeps in fridge for several days.