May 02, 2005
This salad is a winner -- it's refreshing, attractive, and infinitely adaptable. For example, I use more vinegar because my husband and I prefer tangy dressings. Or you can use Good Seasons Italian dressing packets, prepared the way you like it, instead of the oil, vinegar, and salt called for in the recipe. Canned corn works fine instead of fresh -- you lose a bit of flavor, but it's easier and faster. I use cherry tomatoes sliced in half instead of dicing large tomatoes -- it's easier, looks nicer, and usually tastes better, too. I prefer to use either a chopped red onion or sliced green onions instead of a white onion. Fresh basil is essential. Chopped bell peppers make a healthy, crunchy addition; I use an orange one for the color contrast. Other good additions are sliced olives, small pinto beans, sliced radishes, or diced hot peppers. I even add diced ham or salami and diced provolone sometimes. Make this at least a few hours early, cover, and place in the frig so the veggies have time to absorb all the great flavors.
—tfandrews
