Indian Summer Salad

More than 20 years ago, Rosa Dierks discovered this corn salad in Chile. She makes it often and, because it holds up well, in double portions for summer barbecues. To cook fresh corn, cut kernels from about 6 cobs (8 in.), combine with 1/4 cup water in a 10- to 12-inch frying pan over high heat, and stir for 3 to 4 minutes. Drain.

Yield: Makes 5 or 6 servings
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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 26%
  • Protein: 4.1g
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Carbohydrate: 22g
  • Fiber: 4.5g
  • Sodium: 34mg
  • Cholesterol: 0.0mg


  • 1/4 cup red wine vinegar
  • 1 tablespoon olive or salad oil
  • 1/2 teaspoon coarse-ground pepper
  • 1/2 teaspoon dried basil
  • 1 clove garlic, pressed or minced
  • 3 cups cooked fresh or thawed frozen corn kernels
  • 2 firm-ripe tomatoes (1/2 lb. total), rinsed, cored, and chopped
  • 1 cup chopped sweet onion (such as Maui or Walla Walla), rinsed and drained
  • 1 green bell pepper (1/2 lb.), stemmed, seeded, and chopped
  • 1/4 cup chopped parsley or fresh cilantro
  • Salt
  • 1/4 pound (about 6 cups) baby spinach leaves, rinsed and crisped


  1. 1. In a large bowl, mix vinegar, oil, pepper, basil, and garlic.
  2. 2. Add corn, tomatoes, onion, bell pepper, and parsley. Mix well. If desired, cover and chill up to 4 hours. Add salt to taste.
  3. 3. Line a wide bowl with spinach. Pour corn salad into bowl; mix.
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