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Recipe: Corn Salad (using oil)

Salads - Vegetables
CORN SALAD

2 cans whole kernel corn, drained (or 6 ears of corn with kernels cut off the cob)
3/4 cup chopped celery
1/2 cup green onions, sliced
1/2 cup vegetable oil
1/3 cup diced green pepper
2 tablespoons chopped pimento or minced red bell pepper
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon sugar
Dash of ground black pepper

Mix all ingredients, gently. Cover and refrigerate overnight. Drain
before serving.

Makes 6 servings
Source: Kate Lawson to the Detroit News June 8, 2000
MsgID: 39835
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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