Corn Salad

2 15 oz cans corn, no salt added
8-10 oz cherry or grape tomatoes
2 stalks celery, chopped
orange or red pepper, diced
1 english cucumber, diced
1/2 small red onion, minced
3 T white wine vinegar
1 T sugar
1/2 tsp salt
1/4 tsp black pepper
1 tsp dill
1 tsp parsley

  • Mix vinegar, sugar and spices and set aside
  • Mix corn with prepared veggies
  • Drain any excess liquid from bowl
  • Add vinegar mixture and mix well
  • Refrigerate for at least and hour before serving

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