Confetti Corn Salad
From Kokopelli 12 years ago
- 10 minutes to make
- Serves 12
Busy Mom's recipe to accompany the enchilada casserole.
Ingredients
- 5 cups frozen corn kernels, thawed shopping list
- 1 red bell pepper, cut into 1-inch long strips shopping list
- 1 green bell pepper, cut into 1-inch long strips shopping list
- 1 small red onion shopping list
- 1/4 cup red wine vinegar shopping list
- 1 T brown sugar shopping list
- 2 T vegetable oil shopping list
- 1/2 t dried oregano shopping list
- 1/4 t salt shopping list
- ground black pepper to taste shopping list
How to make it
- In a large bowl, combine corn, bell peppers and onion. Stir to combine.
- In a small bowl, combine vinegar, brown sugar, oil, oregano, salt and pepper. Mix well.
- Pour dressing over corn mixture and mix well.
- Serve at room temperature or chilled
People Who Like This Dish 3
- kennadlovley Portland, OR
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- Olivemoose Nowhere, Us
- Kokopelli Nowhere, Us
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