top of page
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.
Ingredients
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
Directions
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.
bottom of page