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Victory Corn Salad

This crisp vegetable salad from our Test Kitchen adds color and unique freshness to your table.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.

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