Ingredients
For salad:
3 cans of niblet corn, drained well
half a cup of chopped green onions
quarter cup of chopped green pepper
quarter cup of chopped red pepper
For dressing:
a third of a cup of vegetable oil
quarter cup of cider vinegar
quarter cup of chopped fresh parsleu
2 tsp. suguar
quarter tsp. dried basil
2 tsp. lemon juice
dash a cayenne, or to taste
Preparation
Mix the salad ingredients in a large bowl.
Mix the dressing in a small bowl or glass measuring cup.
Add the dressing to the salad and mix thoroughly. Refridgerate at least two hours before serving, stirring occasionally.
