Recipe: Vegan-Corn Salad with Cilantro Dressing (using corn braised in wine)

VEGAN-CORN SALAD WITH CILANTRO DRESSING

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

1/4 cup wine
2 cups whole kernel corn (fresh is exceptional, canned, especially Green Giant, is still really good)
1/2 tsp minced garlic
3/4 cup finely chopped red and green bell pepper
1/2 cup finely chopped red onion
FOR THE DRESSING:
2 Tbsp rice vinegar
2 tsp lime juice
2 tsp chopped fresh cilantro
1 Tbsp chopped fresh parsley
1/8 tsp ground cayenne pepper (optional)
Salt and ground black pepper

In a medium-sized non-stick frying pan, heat the wine and braise the corn and garlic on medium 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.

Source: Judy Mingram