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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Busy Mom's recipe to accompany the enchilada casserole. Ingredients:
5 cups frozen corn kernels, thawed |
1 red bell pepper, cut into 1-inch long strips |
1 green bell pepper, cut into 1-inch long strips |
1 small red onion |
1/4 cup red wine vinegar |
1 t brown sugar |
2 t vegetable oil |
1/2 t dried oregano |
1/4 t salt |
ground black pepper to taste |
Directions:
1. In a large bowl, combine corn, bell peppers and onion. Stir to combine.
2. In a small bowl, combine vinegar, brown sugar, oil, oregano, salt and pepper. Mix well.
3. Pour dressing over corn mixture and mix well.
4. Serve at room temperature or chilled
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