Updated Friday, September 28th, 2007
Yield: Makes 6 to 8 generous servings.
Cut peppers into thin strips; then, in a medium-sized skillet, sauté over high heat in 2 tablespoons of the oil until peppers are browned in spots. Set aside. Cut corn from the cob and dice potatoes fairly small. Mix remaining 1/3 cup of oil with onion, herbs, mustard, soy sauce, and vinegar. Stir in the peppers, then add the remaining vegetables and season to taste. Stir well and chill in a tightly covered 2-quart bowl for at least 2 hours, so flavors have a chance to blend. This salad will keep well in the refrigerator for 2 or 3 days.
In this issue: Summer Off the Beaten Path
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