Victory Corn Salad

Name: Victory Corn Salad
Ingredients: 5 cans (7 ounces each) white or shoepeg corn, drained; 3 plum tomatoes, seeded and chopped; 3/4 cup chopped celery; 1/2 cup chopped sweet red pepper; 1/3 cup thinly sliced green onions; 2 tablespoons minced fresh parsley; 3 tablespoons cider vinegar; 3 tablespoons vegetable oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper

11 ingredients

1 steps

Ingredients

5 cans (7 ounces each) white or shoepeg corn, drained
3 plum tomatoes, seeded and chopped
3/4 cup chopped celery
1/2 cup chopped sweet red pepper
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
3 tablespoons cider vinegar
3 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

In a large bowl, combine the corn, tomatoes, celery, red pepper, onions and parsley. In a small bowl, whisk the vinegar, oil, sugar, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour or until chilled.