Prep 10 mins
Cook 0 mins
This is a beautiful salad....very colorful, but it doesn't contain anything "hot" that will burn a child's mouth. Also very good for older folks whose digestive systems won't tolerate hot spices any longer! Cook time does not include chill time!
- 340.19 g can corn, whole kernel, drained
- 1 small onion, diced
- 118.29 ml green bell pepper, chopped
- 29.58 ml fresh parsley, minced
- 29.58 ml cider vinegar
- 14.79 ml vegetable oil
- 1.23 ml salt
- 1.23 ml pepper
- lettuce leaf (optional)
- Combine all ingredients except lettuce.
- Cover and chill at least 4 hours.
- Serve on lettuce leaves, if desired.
This is a very nice salad. Like one of the other reviewers, I used frozen corn instead of canned. Nice, bright flavors and it looks pretty, too! Thanks for posting this breezer! Made for Zaar CookbookTag.
As long as I cut down the vinegar a bit, DD will eat this everyday. She's a picky eater but she likes corn, green pepper and lettuce. Now why didn't I think before to mixed them up for her? I used frozen corn and red pepper and the contrast was amazing. Beautiful salad and so versatile. Thanks for posting it.
You have done it again breezer. What a DELICIOUS salad. This was so easy to make and love the combination of ingredients. I used red bell pepper, but other than that followed the recipe. Perfect! My family has asked that I make it again. Made for Every Day Is A Holiday Tag Game.