Confetti Corn Salad

Recipe Rating:
 2 Ratings
Serves: 12
Prep Time:
Cooking Method: No-Cook or Other


5 c corn kernels, frozen
1 red bell pepper-chopped
1 green bell pepper-chopped
1 pt cherry tomatoes-cut in half
1 medium sized canned olives-chopped
1/4 c red wine vinegar
1 Tbsp brown sugar
2 Tbsp vegetable oil
1/2 tsp dried oregano
1/4 tsp salt and pepper

The Cook

Denise Miles Recipe
Well Seasoned
Auburn, AL (pop. 53,380)
Member Since Aug 2011
Denise's notes for this recipe:
This is my rendition of another Corn Salad recipe. I made a error in the original recipe, but fixed it by using an additional ingredient. It was a hit!
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In a large reseable container, Combined first 5 ingrediets.
In a seperate small bowl, wisk together all Dressing ingriedients. Pour Dressing over Corn Mixture. Serve at room temperure or chilled. Chilled ovenight is best,that way it can marinate! Leftovers need to be Refridgerated.

1 comment

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user samuel de anda samueldeanda - Jul 12, 2012
looks good and easy

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