Sunshiny Summer Salad

Name: Sunshiny Summer Salad
Total time: 720 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 cobs sweet corn; 3 cups rough chopped yellow squash; 1 small onion, thin sliced; 1/4 cup milk; 1 pat butter; Allspice to taste; Salt to taste; 4 tsp avocado or other neutral oil; 1 Tb cider vinegar; 1 Tb mirin

AntoniAAT @ant1

It's that time of year when there are so many fresh vegetables & I start experimenting. This started as a warm side dish & was so tasty that I turned the ingredients into a salad. I like it at room temperature but it can be chilled, of course. It's good over tender leaf lettuce too.

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Ingredients

12 minutes

4 servings

3cobs sweet corn
3 cupsrough chopped yellow squash
1small onion, thin sliced
1/4 cupmilk
1pat butter
Allspice to taste
Salt to taste
4 tspavocado or other neutral oil
1 Tbcider vinegar
1 Tbmirin

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Steps

12 minutes

1

Strip corn from the cobs
2

Add corn to a saucepan with milk & butter & simmer over a medium low fire for 10 minutes.
3

Drain & cool
4

Add salt & allspice to corn (fresh ground is best)
5

Bring 2 cups of water to a boil
6

Add yellow squash & onion & blanch for 1 minute
7

Drain & cool
8

Add corn to squash & onions
9

Mix oil, vinegar & mirin & drizzle over vegetables
10

Let rest for 10 minutes
11

Serve & enjoy