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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This crisp vegetable salad from our Test Kitchen adds color and unique freshness to your table. Ingredients:
5 cans (7 ounces each) white or shoepeg corn, drained |
3 plum tomatoes, seeded and chopped |
3/4 cup chopped celery |
1/2 cup chopped sweet red pepper |
1/3 cup thinly sliced green onions |
2 tablespoons minced fresh parsley |
3 tablespoons cider vinegar |
3 tablespoons vegetable oil |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the corn, tomatoes, celery, red pepper, onions and parsley. In a small bowl, whisk the vinegar, oil, sugar, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour or until chilled. Yield: 8 servings.
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