White corn salad

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive or vegetable oil
2 tablespoons Rice Vinegar
1 teaspoon Brown sugar
¼ teaspoon Salt
⅛ teaspoon Pepper
2 cans (11-oz) drained White Shoepeg Corn
1 large Tomato; chopped
3 Green onions; chopped, (up to 4)
½ Green bell pepper; chopped

Prep Time: 15 minutes Servings: 8 (½ cup) We had this with dinner a couple of nites ago - the results were simply so tasty I felt compelled to share with my fellow TNTers. The recipe came from a small cookbook using a sampling of products from Pillsbury; I picked it up along with a couple of bargains (thanks coupons) and a small DoughBoy Beany Baby...

1. In a large bowl, combine the oil, vinegar, brown sugar, salt and pepper; mix well.

2. Add corn, tomato, onions and bell pepper; toss to combine. Cover, refrigerate until serving time. This is a fooler - if you were to close your eyes and think of a wonderful tossed green salad that you have tucked away in your memory bank; you'd be carried to that spot in your mind.

Posted to TNT Recipes Digest by Zir <zfoobie@...> on Mar 06, 1998

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