Iowa Corn Salad

Ingredients

• 3 tablespoons reduced-calorie mayonnaise
• 1-1/2 tablespoons apple cider vinegar
• 1-1/2 tablespoons cold water
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups fresh or frozen corn kernels
• 1 medium-size tomato (coarsely chopped, about 1 cup)
• 2/3 cup thinly sliced green onions
• 3/4 cup chopped sweet green pepper
• 1/2 cup chopped sweet red pepper

Directions

In a large bowl, whisk together the mayonnaise, vinegar, water, sugar, salt, and pepper. Half-fill a large saucepan with water and bring to a boil over high heat. Add the corn and cook for 2 minutes or just until crisp-tender. Drain, rinse with cold water, and drain again, then add to the mayonnaise mixture.
Stir in the remaining ingredients and mix well. Serve at room temperature or cold. Keeps refrigerated for up to 3 days.

Submitted 6/13/05.
Source: Down Home Cooking
Submitted By: Marlen
matchlessm@aol.com
Iowa Corn Salad