Aunt Deloris's Corn Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
My aunt in Oklahoma shared this recipe with me many years ago. It has become a family favorite and is always on our Easter table. It goes great with ham and barbecue. Leftovers (if there are any) keep well for several days in the fridge. (You can use 3 cans of Niblet brand shoe peg corn in lieu of 2 15oz cans. ) Ingredients:
2 (15 ounce) cans white shoepeg corn, drained |
1/2 cup chopped green pepper |
1 (2 ounce) jar chopped pimiento |
1/2 cup sliced green onion |
2 stalks celery, chopped |
1/2 cup sugar |
1/2 cup canola oil |
1/2 cup white vinegar |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Mix vegetables together in dish. Thoroughly mix all dressing ingredients and pour over vegetables. Toss lightly and chill, preferably overnight.
|
|