Tangy Corn Salad
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A home-kitchen version of tangy corn salad, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 (16 oz.) pkg. frozen Shoepeg corn, cooked and drained
- 2/3 c. chopped bell pepper
- 1/3 c. finely chopped celery
- 1/3 c. white wine vinegar
- 1/3 c. vegetable oil
- 1/4 c. sugar
- 2 green onions, chopped
- 2 Tbsp. chopped fresh parsley
- 3/4 tsp. seasoned salt
- 1/4 tsp. garlic powder
Method
Combine all ingredients; mix well.
Cover and refrigerate 8 hours, tossing occasionally.
Yield: 6 to 8 servings.
Rate:
