Victory Corn Salad Recipe

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This crisp vegetable salad from our Test Kitchen adds color and unique freshness to your table.

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Victory Corn Salad Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

Ingredients

5 cans (7 ounces each) white or shoepeg corn, drained
3 plum tomatoes, seeded and chopped
3/4 cup chopped celery
1/2 cup chopped sweet red pepper
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
3 tablespoons cider vinegar
3 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the corn, tomatoes, celery, red pepper, onions and parsley. In a small bowl, whisk the vinegar, oil, sugar, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour or until chilled. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 90 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 267 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Victory Corn Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p194