Mexican Corn Salad
 
 
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Ingredients
  • 6 ears corn, grilled, kernels cut from cob
  • 1 large shallot
  • ⅓ cup lemon juice
  • ¼ tsp salt
  • 2 Tbsp brown sugar
  • 3 Tbsp olive oil
  • 1 cup sunflower seeds
  • 1 tsp oregano, chopped
Instructions
  1. Place the kernels in a medium bowl with chopped shallot.
  2. Whisk together the lemon juice, salt and sugar in small bowl. Gradually add the oil whisking until combined.
  3. To serve, add the seeds to bowl of corn with half of the dressing. Toss. Taste and add more dressing as necessary. Add the chopped oregano and serve.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/mexicancorn/