Yield: 8 Servings
|2 tablespoons||Olive or vegetable oil|
|2 tablespoons||Rice Vinegar|
|1 teaspoon||Brown sugar|
|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