This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.
Ingredients
- apple cider vinegar: 3 Tbsp
- white sugar: 2 Tbsp
- olive oil: 1 Tbsp
- water: 1 Tbsp
- pinch salt and ground black pepper: 1 piece
- sweet corn: 1 can (15.25 ounce can, drained)
- green bell pepper: 0.5 cup (chopped)
- red bell pepper: 0.5 cup (chopped)
- sweet onion: 0.33333 cup (chopped)
- tomato: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.
