Super Corn Salad
A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.
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INGREDIENTS
Nutrition- 2(12 ounce) cans of drained kernel corn
- 1⁄2cup thinly sliced celery
- 1⁄4cup diced green pepper
- 1⁄4cup diced red pepper
- 1⁄4
- 2tablespoons chopped green onions
- 1tablespoon chopped parsley
- marinade
- 1⁄4cup sugar
- 1⁄3cup vinegar
- 1⁄4cup vegetable oil
- 1⁄2teaspoon salt
- 1⁄8teaspoon pepper
- 1⁄4teaspoon dry mustard
- 1⁄2teaspoon tarragon
- 1⁄4teaspoon basil
- 2teaspoons parsley
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DIRECTIONS
- In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
- Add the prepared vegetables.
- In a small bowl combine the marinade ingredients.
- Combine and toss, cover and allow to marinate for at least 4 hours.
- (better if marinated overnight).
- Store in fridge.
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