Thursday, May 3, 2012

Sweet Corn Salad

Tasty and quick, this salad offers a great deal of flexibility. If you don’t have celery and green pepper in the refrigerator, substitute other fresh vegetables and it will be every bit as good!
Sweet Corn Salad:
One 12-oz. (341 mL) can kernel corn, drained
¼ green pepper, seeded and chopped
10 black olives, pitted and sliced
1 green onion (“spring” onion)
1 tbsp. pimiento (optional)
1 stalk celery, diced
To Prepare the Salad:
Combine all ingredients, tossing well with dressing.
To Prepare the Sweet Vinaigrette Dressing:
2 tbsp. plum sauce
1 tbsp. red wine vinegar
1 tbsp. olive oil
Stir well and pour over salad.

Chop green peppers and green onions 

Slice pitted black olives

For Sweet Vinaigrette, measure plum sauce

Add red wine vinegar and olive oil

Combine all with dressing

Note: If you like this salad, be sure to try my Black Bean and Summer Corn Salad (July 17, 2011 blog) and my Rainbow Salad (June 12, 2011), too!

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