Confetti Corn Salad

1
Denise Miles

By
@milesde2000

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!

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
30 Min
Method:
No-Cook or Other

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

Step-By-Step

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