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“This salad recipe is great for potlucks and parties.”
READY IN:
2hrs
YIELD:
10 1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, stir together red onion, vinegar, lime juice, salt and pepper. Let stand 15-20 minutes while preparing corn.
  2. Holding ears of corn upright on cutting board, cut off kernels, being careful not to cut too deep.
  3. Meanwhile, bring large pot of salted water to a boil over high heat. Add orzo, cook 8 minutes or until just tender. Add corn kernels, cook until water returns to a boil, 1 to 3 minutes. Drain, rinse with cold water to cool.
  4. Whisk oil into vinegar-onion mixture. Add orzo, corn, bell pepper and basil. Toss until evenly combined. Refrigerate at least 1 hour.

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