Corn Salad

This salad is a bright, flavorful side dish to any light meal. I made it last night for a dinner that included steamed crabs and new potatoes. It was really well-received and is often requested at home.

Corn Salad
Serves 4-6

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: None

•  2 cans, 6 cobs, or 1 1/2 lbs frozen corn kernels, thawed
• Off season I use the canned whole corn kernels that I have drained, during the summer I use corn that I have blanched and then cut off the cob. 
• 4 scallions, thinly sliced
• 2 tbsp. chopped flat leaf parsley
• 1/4 cup white wine vinaigrette
• salt and pepper to taste

Toss all the ingredients together in a nice bowl, and chill in the fridge for 30 minutes. Serve cold.