Corn Salad
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Yield: Makes 6 to 8 generous servings.
Ingredients:
2 bell peppers, 1 red and 1 green, cored1/3 cup plus 2 tablespoons corn oil
4 large ears corn, cooked
2 cups small red new potatoes, cooked
3 tablespoons finely chopped red onion
2 teaspoons minced fresh tarragon
2 tablespoons minced fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon soy sauce
1 tablespoon tarragon vinegar
Salt and pepper to taste
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