Submitted by Julie Lichtenberg Stern, who got it from her friend Linda Hahn, who got it from from Lauren O’Connor, CSULA dietetic intern.
- 2-1/2 cups of corn (I cook mine for 3 minutes, but I know some people who don’t even bother to do that)
- ½ cup of red onion, diced (I used mild, sweet Walla Wallas in ours last night)
- 1-1/2 Tablespoons cider vinegar
- 1 Tablespoons olive oil
- ½ cup fresh basil, cut into thin strips (or chopped)
In a large bowl, combine everything except the fresh basil. Add this right before serving.
Makes 5-6 ½ cup servings.
Rehfwitz Recipes 