Corn Salad
- Number of Servings: 16
Ingredients
2 12-oz cans corn, drained1 cup finely chopped green & red pepper2 Tbsp diced pimentos˝ cup celery, finely chopped˝ cup peeled cucumber, finely chopped 1 cup red onion, finely chopped1/2 cup olive or vegetable oil7 Tbsp sugar1/3 cup red wine vinegar
Mix all vegetables together and set aside. Whisk the oil, sugar and vinegar together; add to corn mixture and stir. Refrigerate overnight before serving.
Serving Size: makes 16 servings (about 1/2 cup)
Number of Servings: 16
Recipe submitted by SparkPeople user RUTABAGA1017.
Serving Size: makes 16 servings (about 1/2 cup)
Number of Servings: 16
Recipe submitted by SparkPeople user RUTABAGA1017.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 60.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
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