Saturday, October 16, 2010


One of my favorite salads since childhood.

1 can shoepeg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*

In a medium bowl mix all the ingredients together well. Cover and refrigerate over night or all day before serving.

*I am diabetic now and use 1 tbsp Splenda granular. Can't even tell the difference.

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