xiaoxl/recipe_data huggingface dataset:
Breakfast Casserole


Ingredients:
bulk sausage, eggs, milk, cheddar cheese

Directions:
Can make the night before.  Refrigerate until ready to cook.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (If cooking right away, if not, heat the oven in the morning!]. Lightly grease a 9x13 inch baking pan.
In a large bowl, beat together eggs, soup and milk. Stir in sausage and mushrooms; pour into prepared pan. Add tater tots, distributing evenly in pan.  If making the night before, cover and refrigerate now.
Bake in preheated oven for 45 to 50 minutes. Remove from oven and sprinkle on cheese, bake an additional 10 minutes.
If you are making it the night before, just use the tater tots frozen…if baking as soon as you assemble it, thaw the tater tots.
Cranberry-Turkey Spinach Salad


Ingredients:
jellied cranberry sauce, cider vinegar, fresh sage, salt, ground black pepper, cucumber, radishes, red onion

Directions:
Cut jellied cranberry sauce into 1/2-inch-thick slices.
Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
For Dressing:
Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
Cover and blend until combined.
Set aside.
In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls.
Add two of the cranberry cutouts to each serving; drizzle with dressing.
Makes 8 (2-cup] main-dish servings.
Black Beans and Kielbasa With Rice


Ingredients:
black beans, Worcestershire sauce, chili powder, kielbasa, onion, garlic clove, tomato sauce, parsley, salt, pepper, cooked rice

Directions:
Drain and rinse beans. Place in pan. Add the garlic salt, Worcestershire and the chili powder; set aside.
In a large skillet, sauté the kielbasa until lightly browned. Remove and add to the bean mixture. Sauté the onion and garlic in drippings until tender; add the bean mixture back into the skillet. Stir in tomato sauce.
Cover and simmer for 15-20 minutes.
Stir in parsley, salt and pepper. Serve over hot cooked rice. You can cook your rice while your bean mixture is simmering.
Patriot Shooter


Ingredients:
vodka, blue curacao

Directions:
Pour grenadine into a shot glass., Slowly pour in blue Curacao to create a blue layer., Then slowly add vodka to create clear top layer., Serve.
Potato and Bacon Salad
Category: salad
By readernut

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Ingredients:
5  eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:
Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Yields: 8 servings

Calories: 361.2
Fat: 27 g
Saturated fat: 4.9 g
Carbohydrates: 22.3 g
Sugars: 1.7 g
Dietary fiber: 2.7 g
Protein: 8.3 g
Cholesterol: 131.8 mg
Sodium: 419.8 mg
Mighty Melon Green Tea Smoothie
Category: breakfast-and-brunch
By 1-800-FLOWERS

Cantaloupe, pear, and pineapple team up with green tea and mint for a light and lovely smoothie. Yogurt adds protein to make it a delicious meal replacement.

Ingredients:
1 cup brewed green tea (such as Gold Peak®), chilled
1 cup frozen pineapple chunks
1 cup cantaloupe chunks
1  pear, cored and cut into chunks
½ cup plain Greek yogurt
4  fresh mint leaves, or more to taste

Directions:
Combine tea, pineapple, cantaloupe, pear, yogurt, and mint leaves in a blender. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 smoothies

Calories: 246.9
Fat: 5.4 g
Saturated fat: 2.6 g
Carbohydrates: 48.9 g
Sugars: 41.8 g
Dietary fiber: 4.6 g
Protein: 4.5 g
Cholesterol: 11.3 mg
Sodium: 52.1 mg
Cold Green Bean Salad
Category: salad
By Dale

This is so simple the prep time is next to nothing.  My mother served this with rare roast beef sandwiches on Sunday nights.

Ingredients:
2 (15 ounce) cans green beans, drained
1  red onion, sliced in rings
1 (16 ounce) bottle Italian-style salad dressing

Directions:
Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 183.9
Fat: 15.7 g
Saturated fat: 2.5 g
Carbohydrates: 10.6 g
Sugars: 6.9 g
Dietary fiber: 2 g
Protein: 1.2 g
Sodium: 1212.6 mg
Shrimp & Linguini Fra Diavolo


Ingredients:
linguine, extra virgin olive oil, onion, garlic, crushed red pepper flakes, tomato sauce, tomato paste, raw shrimp, salt, parmesan cheese

Directions:
Heat water to boiling.  Salt, and add linguini. Stir., Cook for 4 minutes., After starting the pasta, heat olive oil and onions in large pan., Cook until the onions are translucent and slightly browned, about 4 minutes., Strain pasta - reserving 1 cup of the pasta water., Add garlic to the onions and saute for about 30 seconds., Add red pepper flakes, stir about 10 seconds., Add tomato sauce and tomato paste., Cook for about 5 minute - until the sauce has reduced some., Add shrimp and cook about 2 1/2 minutes., Add pasta and reserved cup of pasta water and mix together., Cook for about 4 min until pasta is aldente., Grate fresh parmesean over the top of the dish and serve., Enjoy!
Vidalia Onion Pie
Category: side-dish
By sweetiepeaz

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking.  All versions are great! If desired,  a couple Vidalia onion rings look great on the top of the pie for decoration!

Ingredients:
6  Vidalia onions, thinly sliced
4  eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch)  pie shells, baked
½ cup grated Parmesan cheese for topping

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices. In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells. Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 - 9 inch pies

Calories: 279.1
Fat: 19.6 g
Saturated fat: 8.8 g
Carbohydrates: 20.5 g
Sugars: 4.4 g
Dietary fiber: 1.6 g
Protein: 6.3 g
Cholesterol: 60.3 mg
Sodium: 233.9 mg
Frosty Peach Bread


Ingredients:
butter, sugar, brown sugar, eggs, sour cream, vanilla, flour, baking soda, salt, cinnamon, powdered sugar, corn syrup, cinnamon

Directions:
Preheat oven to 350 degrees and grease loaf pan., Cream together butter, sugar and brown sugar until fluffy., Chop peaches and stir into the butter and sugar mixture., Add remaining ingredients. Mix well., Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean., Remove from oven and cool for 10 minutes., Remove loaf from pan., Cool completely on wire rack., When cooled, spread glaze over it.
Greek Orzo with Feta
Category: everyday-cooking
By lauryn

This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!

Ingredients:
¼ cup olive oil
½ cup fresh lemon juice
½ cup pitted kalamata olives, chopped
2  ripe tomatoes, seeded and diced
1  red bell pepper, chopped
1  red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
½ pound dried orzo pasta
1 cup chopped fresh parsley

Directions:
Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 381.4
Fat: 20.8 g
Saturated fat: 7.4 g
Carbohydrates: 38.4 g
Sugars: 6.6 g
Dietary fiber: 3 g
Protein: 12 g
Cholesterol: 33.7 mg
Sodium: 617.6 mg
Kashi Cashew Chews


Ingredients:
butter, marshmallows, vanilla extract, cashew pieces

Directions:
Melt butter in a large saucepan over medium heat.
Add marshmallows and stir constantly until melted,, approximately 4 minutes.  Stir in extract.
Add puffed wheat cereal and cashews and stir until thoroughly coated.
Using oiled spatula, press evenly into oiled 10x8x2" pan.
When cool, cut into 2-inch squares.
Mama's Chicken Soup


Ingredients:
whole chickens, onion, celery, flat leaf parsley, garlic cloves, kosher salt, black peppercorns, bay leaves, water, rice

Directions:
Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer].
Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice], or it may be heated and served.
Tuscan Bread Salad


Ingredients:
garlic clove, tomatoes, cannellini beans, green bell pepper, fresh basil, red wine vinegar, Dijon mustard, extra virgin olive oil, vegetable broth

Directions:
Toast bread slices under broiler for about 4 minutes on each side.
Remove slices and rub with garlic cloves.
Prepare dressing by whisking ingredients together in a small bowl, and seasoning with salt and pepper.
Cut bread slices into small cubes and add them to a serving bowl.
Next add the tomatoes, beans, roasted pepper and basil.
Pour dressing over salad and toss to coat.
Let salad rest about 5-10 minutes before serving.
Peanut Butter Granola


Ingredients:
old fashioned oats, wheat germ, sunflower seeds, cinnamon, dark brown sugar, unsulphured molasses, honey, peanut butter, raisins

Directions:
Position the racks in the top and bottom thirds of the oven; preheat the oven to 300 degrees.
Mix the oats, wheat germ, sunflower seeds, powdered nonfat dry milk, and cinnamon in a large bowl and set aside.
Whisk the brown sugar, apple juice, molasses, and honey in a medium saucepan until the sugar dissolves.
Whisk in the peanut butter until creamy.
Pour the mixture over the dry ingredients and toss well with a wooden spoon. This takes quite a while because the mixture is a bit stiff and there's no added oil.
Spread the granola onto two large, lipped baking sheets over parchment paper and bake for 20 minutes, stirring twice at seven minute intervals.
Stir in the nuts and reverse the sheets top to bottom and back to front.
Continue baking until dry, lightly browned, and very aromatic, about 25 more minutes, stirring often.
Remove from the oven and place on wire racks for 5 minutes, and then stir 1/2 cup of raisins into the mixture on each sheet.
Cool completely, about two hours.
Transfer to covered bowl and store at room temperature for up to 1 month.
Gluten-Free Coconut Pineapple Strawberry Smoothies


Ingredients:
coconut milk, strawberries, pineapple chunk, flax seeds

Directions:
Pour the coconut milk into a clean ice cube tray (it will not fill the entire tray] and freeze at least 4 hours or up to overnight.
Add the coconut milk cubes, strawberries, pineapples, pineapple juice and flax seeds to a blender and puree until smooth. Pour into glasses and serve.
Barbecued Pork Strips


Ingredients:
soy sauce, dry sherry, brown sugar, garlic cloves, pepper, barbecue sauce, pineapple chunks

Directions:
Combine all ingredients except pork strips in crock pot and stir well., Add pork and stir to coat., Cook on LOW, covered, for 8-10 hours.
Shrimp Stir Fry With a Kick


Ingredients:
fresh shrimp, snow peas, water chestnuts, carrots, broccoli, mushrooms, green pepper, onion, ground ginger, soy sauce, garlic clove, brown sugar, water, cornstarch

Directions:
Combine all ingredients for sauce in a small bowl.  Put aside and let set.
Prepare Vegetables and place in large steaming ziplock bag.
Add shrimp.
Poor sauce over and close bag.
Shake bag and place in microwave and cook on high for 10 minute.
Remove from bag into large pan.
Combine water and cornstarch until smooth.
Stir into stir fry in pan. You may have to repeat this until you get it to the thickness of your liking.
If you prefer to stir-fry using a pan:.
Prepare sauce and vegetables as above.
Place vegetables into pan and saute over medium heat for 5 minute
Add sauce and shrimp and saute anther 5 minute.
Then thicken with cornstarch and water.
Lemon-Raspberry Cornmeal Cake


Ingredients:
unbleached all-purpose flour, granulated sugar, baking powder, salt, lemon, zest of, fresh raspberry, buttermilk, butter, eggs

Directions:
Preheat oven to 350 degrees F.
Grease an 8 or 9" skillet.
In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
Pour wet mixture into dry, and stir just until moistened.
Let sit 5 minutes, then pour into skillet.
Pour 1 Tbsp cream (any kind] over top, and place in oven.
Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
Great served with a dollop of vanilla yogurt.
Grilled Persian Chicken Breasts


Ingredients:
lemon, olive oil, ground cinnamon, salt, black pepper, turmeric, boneless skinless chicken breast halves

Directions:
Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
Gently kneed ingredients in bag to mix thoroughly; add chicken.
Seal bag and turn to coat thoroughly.
Refrigerate 4 hours or overnight.
Remove chicken from marinade and gently shake to remove excess.
Discard remaining marinade.
Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.
Carribe


Ingredients:
self-raising flour, caster sugar, butter, margarine, eggs, baking powder, vanilla essence, bananas, sultanas, walnuts, honey, milk

Directions:
line a load tin with grease prove paper and put oven on low heat to warm up (150 or gas mark 3].
In a mixer put  in sugar, butter, eggs, vanilla, flour and baking powder mix until mixture is light and smooth, add milk if needed.
By hand fold in fruit and nuts to the cake mixture and add honey.
Add cake mixture prepared cake tin. Make sure mixture is spread evenly then put in oven on low heat for 30 to 45 minutes or until brown and cooked though. Serve either warm or cold.
Mussels Vinaigrette
Category: side-dish
By CHEFNONIONS

This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.

Ingredients:
24  fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1  hard-cooked egg, chopped
½ teaspoon salt
1 pinch ground black pepper

Directions:
Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open. In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 6 Servings

Calories: 240.4
Fat: 20.4 g
Saturated fat: 3 g
Carbohydrates: 5.5 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 9.1 g
Cholesterol: 53.3 mg
Sodium: 389.4 mg
Shrimp Cocktail Rolls


Ingredients:
green onions, butter, lemon

Directions:
Remove and discard the shrimp tails. In a large bowl, toss the shrimp with 2 tablespoons cocktail sauce and 1 tablespoon green onions.
Toast the 4 buns in the toaster oven or oven, then spread 1/2 teaspoon butter inside the cut sides of each. Stuff with the shrimp mixture. Zest the lemon directly on top. Cut the lemon into small wedges and serve with the shrimp rolls.
Working Mom's Stuffed Shells Florentine


Ingredients:
frozen creamed spinach, mozzarella cheese

Directions:
Preheat oven to 400 degrees.
Defrost/thaw spinach (microwave on high x4 minutes].
Spray 9x13 baking dish with cooking spray.
Place shells in dish, filling side up.
Mix pasta sauce with spinach, pour over shells.
Sprinkle with cheese, then cover dish with foil.
Bake 50 minutes, remove foil, bake additional 10 minutes to brown cheese.
Freddy Fudpucker


Ingredients:
character(0]

Directions:
Serve one of four ways:.
Straight up - Perfect as after dinner drinks and usually served at room temperature.
On the rocks - If a cold drink is preferred liqueurs can be chilled and served over ice cubes or mixed with crushed ice.
Served with coffee.
Liqueurs can be mixed with cream or other mixers to create some really good and extremely colorful liqueur cocktails.
Asian Green Bean Salad
Category: side-dish
By Den2014

An awesome taste sensation!

Ingredients:
1 pound fresh green beans, trimmed and cut into 2-inch pieces
¼ cup white sugar
¼ cup soy sauce
3 tablespoons olive oil
2 tablespoons mirin
1 teaspoon sweet chile sauce
3 tablespoons toasted sesame seeds

Directions:
Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain. Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

Prep time: 10 mins
Cook time: 11 mins
Total time: 51 mins
Yields: 4 servings

Calories: 239.1
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 26.3 g
Sugars: 17.1 g
Dietary fiber: 4.8 g
Protein: 4.3 g
Sodium: 923.8 mg
Blueberry-Cranberry Sauce


Ingredients:
cranberries, sugar, allspice, ground nutmeg, cinnamon, blueberries

Directions:
Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute] adjust the spices if needed.
Turn off the heat element and mix in the blueberries.
Using a potato masher or spoon mash only a few berries.
Remove from heat; cool slightly.
Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools].
Tarte a l'Oignon (French Onion Pie)
Category: side-dish
By QuebecGirl

This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.

Ingredients:
10 slices bacon, cut into 1 inch pieces
5  onions, thinly sliced
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup milk
½ cup heavy cream
1 tablespoon all-purpose flour
4  eggs
1 pinch ground nutmeg
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes. Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 343.8
Fat: 25.4 g
Saturated fat: 9.3 g
Carbohydrates: 20.7 g
Sugars: 5.6 g
Dietary fiber: 2.6 g
Protein: 8.9 g
Cholesterol: 110.7 mg
Sodium: 601.4 mg
Mediterranean Bean Salad


Ingredients:
fresh spinach, tomatoes, onion, bell pepper, garlic, chickpeas, frozen corn, olive oil, black pepper, low-fat cheddar cheese, nonfat cheddar cheese

Directions:
Microwave frozen corn for 2-3 minutes on high, covered., Stir and let sit for one minute, then drain., Combine all salad ingredients in a bowl., Whisk olive oil, vinegar and pepper in a small bowl., Pour dressing over salad ingredient and toss well., Garnish with cheese before serving.