RECIPE:Corn Salad 2 cups thawed frozen corn1 granny smith apple, cored, peeled and chopped 1 fennel bulb, quartered, cored, and sliced thin 1/2 medium red onion, chopped 2 tablespoons chopped parsley 1 teaspoon ground cumin Kosher salt and freshly ground black pepper2 tablespoons apple cider vinegar 1 tablespoon spicy brown mustard 1/4 cup canola oil In a bowl, toss together the corn, apple, fennel, and onion. (Reserve 1 cup mixture for the Corn Puddings.) Add the parsley and cumin and season with salt and pepper.  In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad.) Add the dressing to the vegetables and toss well to coat. Yield: 4 Servings Prep Time: 20 minutes Ease of preparation: easy