Corn Medley Salad

Name: Corn Medley Salad
Ingredients: 2/3 cup sugar; 2/3 cup cider vinegar; 2/3 cup vegetable oil; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 (15 ounce) can whole baby corn, rinsed and drained, halved; 1 (11 ounce) can yellow and white whole kernel corn, drained; 1 (11 ounce) can white shoepeg corn or (11 ounce) can white corn, drained; 1 large sweet red pepper, chopped; 1 medium red onion, chopped; 4 -5 celery ribs, sliced; 1 leaf lettuce (optional)

11 ingredients

3 steps

Ingredients

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can whole baby corn, rinsed and drained, halved
1 (11 ounce) can yellow and white whole kernel corn, drained
1 (11 ounce) can white shoepeg corn or (11 ounce) can white corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4 -5 celery ribs, sliced
1 leaf lettuce (optional)

Directions

1

In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
2

Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
3

Country Woman.