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Allison Overholt

Summer Corn Salad

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 mayonnaise

1 clove garlic, finely chopped

3/4 tsp Italian seasoning

8 ears corn-on-the-cob* or thawed, frozen corn kernels

1 small red onion, halved and thinly sliced

12 cherry tomatoes, quartered

1 small zucchini, finely chopped

1/4 cup chopped fresh basil leaves

Summer Corn Salad

Combine vinegar, olive oil, mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.

Bring large sauce pot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.