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!