Corn and Basil Salad

Can be a side dish or a light meal.
Makes 4 - 8 servings.

	2 - 3 ears	sweet corn, steamed about 5 minutes, then removed from cob
	2 - 3 ribs	celery, lighly steamed, cut into ½ - 1 inch slices
	1 cup	walnuts, coarsely chopped
	1 - 3 loose cups	fresh basil leaves - Genovese or similar variety, chopped (or torn) very coarsely
	3 Tbs	olive oil
	2 tsp	lime and/or lemon juice
	to taste	salt
	to taste	black pepper, freshly ground
	to taste	red chili pepper, flakes or ground
Variations:
	1 whole	red bell pepper, sliced thin; mix in or add on top
	1 whole	banana pepper - hot or mild, deseeded and sliced
	1 cup	green beans - fresh or frozen, lightly steamed
	1 whole	tomato, sliced
	¼ cup	sun dried tomato, hydrated, sliced
	to taste	lemon pepper marinade seasoning

In a large bowl, combine and mix all ingredients.
Serve room temperature or cold - don't heat.

Quantities are very flexible, so adjust to taste.
Cut basil begins browning quickly, so make this shortly before use, and keep it cool.

Recipe created June 24, 2001, by Daniel E. Singer
URL: http://www.cs.duke.edu/~des/recipes/corn-and-basil-salad.html

Corn and Basil Salad

Can be a side dish or a light meal. Makes 4 - 8 servings.

Can be a side dish or a light meal.
Makes 4 - 8 servings.