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Recipes » Salads » Fresh Corn Salad
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2 Tbsp vegetable stock

2½ cups corn

1 cup cucumber, diced

1 cup green pepper, diced

1 large tomato, diced

1 small red onion, finely diced

SALAD DRESSING

⅓ cup seasoned rice vinegar

2 Tbsp water

¼ tsp salt

¼ tsp dried oregano

Sea salt to taste

1 In a small saucepan, add vegetable stock and corn. Cook on high for 3–5 minutes.

2 In a separate bowl, add cucumber, green pepper, tomato, onion, and cooked corn.

3 For the dressing, mix all the ingredients in a separate cup and then pour over corn salad. Either serve immediately or chill for 2–3 hours.

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