This canned corn salad comes together in a snap. It is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil and easily doubled.
Prep Time::20 mins
Additional Time::20 mins
Total Time::40 mins
Servings::4
Ingredients
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 tablespoon olive oil
1 tablespoon water
1 pinch salt and ground black pepper
1 (15.25 ounce) can sweet corn, drained
½ cup chopped green bell pepper
½ cup chopped red bell pepper
⅓ cup chopped sweet onion
1 small tomato, chopped
Directions
Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.
I've left out the tomato and it's still great.
In winter, I make this with hamburgers to remind us summer is not far away.
I use super-sweet, sweet yellow and white, or Summer Crisp corn.
If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy.