
Sheila Easterling
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Corn Salad
Ingredients
- 2 12-oz cans corn, drained
- 1 cup finely chopped green & red pepper
- 2 Tbsp diced pimentos
- 1/2 cup celery, finely chopped
- 1/2 cup peeled cucumber, finely chopped
- 1 cup red onion, finely chopped
- 1/2 cup olive or vegetable oil
- 7 Tbsp sugar
- 1/3 cup red wine vinegar
Directions
Mix all vegetables together and set aside. Whisk the oil, sugar and vinegar together; add to corn mixture and stir. Refrigerate overnight before serving.