Confetti Corn Salad


Denise Miles Recipe

By Denise Miles milesde2000


Rating:
Serves:
12
Prep Time:
Method:
No-Cook or Other
Comments:

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!

Ingredients

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
DRESSING
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

Directions Step-By-Step

1
In a large reseable container, Combined first 5 ingrediets.
2
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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy


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1 Comment

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