This canned corn salad comes together in a snap. It is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil and easily doubled.
Ingredients
- 3 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 pinch salt and ground black pepper
- 1 can sweet corn , 15.25 ounce
- 0.5 cups chopped green bell pepper
- 0.5 cups chopped red bell pepper
- 0.33 cups chopped sweet onion
- 1 small tomato , chopped
Instructions
-
1
Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Hamburger Buns
Delicious, low-calorie burger buns — homemade and fresh! Easy-to-make and economical, these buns will make your dinner guests feel extra special.
Sweet Potato Gnocchi
Top this sweet potato gnocchi with butter or your favorite Alfredo sauce. It's a new, yummy twist on gnocchi!
Asparagus and Mushroom Quiche
This quiche features a delicious symphony of asparagus, portobello mushrooms, crispy bacon, and onion that will leave your taste buds hungry for more. It is perfect for breakfast, brunch, lunch, or dinner.