Corn Salad
Source of Recipe
Aunt Saunny
2 large Cans Mexi corn drained
1 small red bell pepper, seeded and cut into thin 1 inch strips
1 small green bell pepper, seeded and cut into thin 1 inch strips
1 green chili pepper, seeded and finely chopped
1/2 red onion, chopped
2 Tbs. red wine vinegar
1-1/2 tsp. brown sugar
1 Tbs. olive oil
1/2 tsp. oregano, or 1 tsp. fresh, chopped
Transfer corn to a bowl. Add peppers and onion. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour over corn mixture and toss.
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