Serving independent insurance agents since 1954

Sheila Easterling
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Corn Salad

Ingredients

  • 2 12-oz cans corn, drained
  • 1 cup finely chopped green & red pepper
  • 2 Tbsp diced pimentos
  • 1/2 cup celery, finely chopped
  • 1/2 cup peeled cucumber, finely chopped 
  • 1 cup red onion, finely chopped
  • 1/2 cup olive or vegetable oil
  • 7 Tbsp sugar
  • 1/3 cup red wine vinegar

Directions

Mix all vegetables together and set aside. Whisk the oil, sugar and vinegar together; add to corn mixture and stir. Refrigerate overnight before serving.