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Corn Salad

I always use Splenda in the recipe; however, you may use sugar instead if you don't like the taste of artificial sweeteners.  If you do use sugar, you will need to bring the marinade mixture to a boil to dissolve the sugar prior to pouring over the corn.


2 cans white corn drained

2 cans yellow corn drained

1 medium red onion chopped

2 tablespoons parsley

1 cup white vinegar

1 cup vegetable oil

3/4 cup splenda

1/2 tsp salt

1/2 tsp pepper


Combine the vinegar, oil, Splenda, salt and pepper and parsley with a whisk.

Drain the corn and chop the onion.  Add these to the marinade mixture.

Store in an airtight container in the refrigerator for several hours before serving.

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