Victory Corn Salad
Ingredients
- 5 cans (7 ounces each) white or shoepeg corn, drained ⓘ
- 3 plum tomatoes, seeded and chopped ⓘ
- 3/4 cup chopped celery ⓘ
- 1/2 cup chopped sweet red pepper ⓘ
- 1/3 cup thinly sliced green onions ⓘ
- 2 tablespoons minced fresh parsley ⓘ
- 3 tablespoons cider vinegar ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- In a large bowl, combine the corn, tomatoes, celery, red pepper, onions and parsley. In a small bowl, whisk the vinegar, oil, sugar, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour or until chilled.
Nutrition & Diet Analysis (per serving)
310
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).