Sweetcorn and Apple Salad

Adds colour and flavour as a side salad.
1 small sweetcorn, steamed
1 Granny Smith apple
1 shallot, finely chopped
1 Tbsp chopped parsley
3 Tbsp virgin olive oil
1 Tbsp red wine
1 tsp Balsamic vinegar
1 tsp lemon juice
1 dash of Tabasco sauce
salt and pepper to taste
Cut the corn kernels off the ears. Peel, core and dice the apple very small, like the kernels.
Toss all the ingredients together.
Allow to sit for 2 hours before serving to allow the flavours to blend together.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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