Confetti Corn Salad

Denise Miles


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!


★★★★★ 2 votes

30 Min
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

How to Make Confetti Corn Salad


  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.

Printable Recipe Card

About Confetti Corn Salad

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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