White corn salad
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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