This brightly colored salad is perfect for picnics because it has no mayo. You may use white or yellow fresh corn or canned corn. For a spicy kick, substitute jalepeno peppers for the green bell pepper.
3 tbsp. apple cider vinegar
2 tbsp. granulated sugar
1 tbsp. olive oil
1 tbsp. water
Pinch each of salt & ground black pepper
4 ears of corn, removed from cob, or one large can of corn
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped sweet onion
1 small tomato, chopped
Whisk together vinegar, sugar, olive oil, water, salt & black pepper in a large bowl. Add all the vegetables and lightly toss to coat. Cover & refrigerate until ready to serve. Makes 4 servings.
Nutritional Info Per Serving:
Fat: 4.5 g
Protein: 3.5 g
Carbohydrates: 30.5 g