Confetti Corn Salad Recipe
Ingredients
| Corn kernels | 5 Cup (16 tbs), frozen | |
| 1 red bell pepper, cut into 1-inch-long strips | ||
| 1 green bell pepper, cut into 1-inch-long strips | ||
| Red onion | 1 Small, chopped | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Brown sugar | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
Directions
In Classic 2-Qt Batter Bowl, combine corn, bell peppers and onion.
Stir with Bamboo Spoon to combine.
In 1-Quart Batter Bowl, combine vinegar, brown sugar, oil, oregano, salt and pepper.
Mix with Mini-Whipper.
Pour dressing over corn mixture and mix well.
Serve at room temperature or chilled.
Stir with Bamboo Spoon to combine.
In 1-Quart Batter Bowl, combine vinegar, brown sugar, oil, oregano, salt and pepper.
Mix with Mini-Whipper.
Pour dressing over corn mixture and mix well.
Serve at room temperature or chilled.
Chef
