Corn Salad Was a Hit

So I made the Corn Salad that I had posted previously, it was a hit dish at our Easter table and tasted even better the next day once all the flavors had the chance to marry together over night.  Thanks to 400caloriesorless.com for this awesome recipe!

7 servings

140 calories per serving

Dressing:

¼ c oil

1 T chopped parsley

3 T rice vinegar

1 T soy sauce

½ t crushed red pepper

Salad:

1 lb. frozen corn

¼ c shredded carrots

¼ c sliced radishes

¼ c sliced green onions (green part only)

Combine all dressing ingredients and refrigerate. Bring a pan of water to a boil and cook corn 2 minutes. Drain and rinse with cold water to cool then pat dry and add to all the rest of the ingredients. Cover and refrigerate 2 hours so flavors mix.