Corn Salad

Ingredients

• 2 tablespoons apple cider vinegar 
• 0.3 cup canola oil 
• 1  fennel bulb cored thinly sliced quartered
• 2 cups regular corn frozen thawed
• 1  granny smith apples cored peeled chopped
• 1 teaspoon ground cumin 
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons parsley leaves chopped
• 0.5 medium onion red chopped
• 1 tablespoon spicy brown mustard 

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.)
3. Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.)
4. Add the dressing to the vegetables and toss well to coat.