Summer Vegetable Salad
For those of you who don’t know, the “notebook” is a collection of recipes my mother lovingly wrote for me–in her perfect cursive handwriting. She gave it to me years ago, in 1995 actually,...
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving bowl
Ingredients
- 3 cups fresh corn, cut from the cob (about 6 ears)
- 1 large sweet onion, chopped
- 2 medium zucchini, unpeeled and cubed
- 1 bunch green onions, sliced
- 1 sweet red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- ¼ cup fresh parsley leaves, minced
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoons sugar
- 1 teaspoon ground cumin
- 2 teaspoons Dijon mustard
- ½ teaspoon hot sauce
- ⅔ cup vegetable or canola oil
- ⅓ cup white vinegar
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