<http://schema.org/recipeInstructions>
" In 8-quart saucepot, in 2 inches boiling water, heat corn to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Drain corn; set aside to cool. When cool enough to handle, cut off kernels. Meanwhile, cook green beans: In 2-quart saucepan, in 1 inch boiling water, heat green beans to boiling over high heat. Reduce heat to low; simmer, uncovered, about 5 minutes or until beans are tender-crisp. Drain. In large salad bowl, with fork or wire whisk, mix vinegar, olive oil, parsley, salt, and pepper until blended. To dressing in bowl, add corn kernels, green beans, red pepper, and onion; toss well. If not serving right away, cover and refrigerate."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3767/summer-corn-salad-1733/?src=shelter_footer>