This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I’ve left out the tomato and it’s still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled — this batch makes just enough for my husband and I.
Original recipe makes 4 servings
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 (15.25 ounce) can sweet corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped sweet onion
1 small tomato, chopped
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PREP
20 mins
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READY IN
40 mins
Directions
- 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
Calories: 162 kcal
Carbohydrates: 30.5 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 3.2 g
Protein: 3.5 g
Sodium: 419 mg
