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Victory Corn Salad

 Victory Corn Salad
This crisp vegetable salad from our Test Kitchen adds color and unique freshness to your table.
8 ServingsPrep: 25 min. + chilling

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.