Corn salad

Yield: 1 servings

Measure Ingredient
2 cups Frozen whole kernel corn
\N \N Thawed and drained
2 tablespoons Chopped onion
1 tablespoon Cider vinegar
1 teaspoon Sugar
¼ teaspoon Dried oregano
\N \N Salt and pepper to taste
¼ cup Shredded carrot

in 2-quart saucepan, over low heat, combine all ingredients except carrot. Cook about 5 minutes until sugar is dissolved. Add carrot; cool, then chill.

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