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THURSDAY, JULY 16, 2015 W1
W4 THURSDAY, JULY 16, 2015
Summer
Corn Salad via
PREP
COOK
25
20
mins
SUMMER
READY IN
DINING
45
mins
mins
GUIDE
Ingredients Original recipe makes 4 servings 6 ears corn, husked and cleaned
1/4 cup olive oil
3 large tomatoes, diced
2 tablespoons white vinegar
1 large onion, diced
salt and pepper to taste
Restaurants & Recipe Inside
1/4 cup chopped fresh basil
Directions 1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. 2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
WIN A PAIR OF BC LIONS TICKETS
TO THE GAME OF YOUR CHOICE
TWO EASY WAYS TO ENTER CONTEST:
TWO EASY WAYS TO ENTER CONTEST:
1) Email your name and your favourite Blundell Centre memory to contests@richmond-news.com
1) Email your name and your favourite Blundell Centre memory to contests@richmond-news.com
AND / OR 2) Fill out the this raffle and bring it to any Blundell Centre store between July 16 to 30 (12 PM Noon). Name:_______________ Phone: _______________ 3 winners will be contacted. Good luck!
WIN A PAIR OF BC LIONS TICKETS TO THE GAME OF YOUR CHOICE
AND / OR 2) Fill out the this raffle and bring it to any Blundell Centre store between July 16 to 30 (12 PM Noon). Name:_______________ Phone: _______________ 3 winners will be contacted. Good luck!