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Victory Corn Salad Recipe

This crisp vegetable salad from our Test Kitchen adds color and unique freshness to your table.
TOTAL TIME: Prep: 25 min. + chilling YIELD: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


  • 1. 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

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

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