Corn Medley Salad

Name: Corn Medley Salad
Ingredients: 2/3 cup sugar; 2/3 cup cider vinegar; 2/3 cup canola oil; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (15 ounces) whole baby corn, rinsed and drained, halved; 1 can (11 ounces) yellow and white whole kernel corn, drained; 1 can (7 ounces) white or shoepeg corn, drained; 1 large sweet red pepper, chopped; 1 medium red onion, chopped; 4 to 5 celery ribs, sliced; Leaf lettuce, optional

11 ingredients

3 steps

Ingredients

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup canola oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) whole baby corn, rinsed and drained, halved
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (7 ounces) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4 to 5 celery ribs, sliced
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.
2

In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
3

Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.