CORN MEDLEY SALAD

Corn Medley Salad image

Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup canola oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) whole baby corn, rinsed and drained, halved
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (7 ounces) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4 to 5 celery ribs, sliced
Leaf lettuce, optional

Steps:

In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. , In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight., Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 233 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein.