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                  Farmer's Market Corn Relish (Mandel)

Recipe By     : GOOD COOKING By ABBY MANDEL 8/26/98 LaTimes
Serving Size  : 12   Preparation Time :
Categories    : Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cups          corn kernels -- cut
                       from four ears
  1      small         tomato; outer shell only -- diced
    3/4  cup           thinly sliced green onions
  2      stalks        celery -- diced
  6      ounces        slender green beans -- sliced
  1                    red bell pepper -- diced
  2      tablespoons   cider vinegar
  2      tablespoons   oil
  2      tablespoons   water
  2      tablespoons   minced cilantro
  2      teaspoons     red wine vinegar
  1      tablespoon    dijon mustard
    1/4  teaspoon      ground cumin
  1      teaspoon      salt
                       freshly ground pepper

Combine corn, tomato, green onions, celery, green beans, bell pepper, cider
vinegar, oil, water, cilantro, red wine vinegar, mustard, cumin, salt and
pepper to taste in 2-quart bowl. Toss until well mixed. Taste and adjust
seasoning. Chill overnight or up to 3 days.

Toss well before serving. Taste and adjust seasoning. Serve chilled or at
room temperature.

[12 servings. Each of 12 servings: 55 calories; 238 mg sodium; 0
cholesterol; 3 grams fat; 8 grams carbohydrates; 1 gram protein; 0.54 grams
fiber. ]


Notes: This relish is best made a day ahead to allow the flavors to blend.
Serve it as a condiment or side dish with grilled foods, fried chicken and
cold meats. It's also good as a salsa or as a topping on sandwiches and
hamburgers.

8/30/98 [email protected]
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