Mint Corn Salad recipe

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Ingredients

1 tablespoon white sugar
½ cup distilled white vinegar
2 tablespoons vegetable oil
1 (16 ounce) package frozen corn, thawed
1 cucumber, peeled, seeded, and diced
¾ cup chopped fresh mint
¼ cup diced sun-dried tomatoes

Nutrition Info

94.6 calories
carbohydrate: 15.2 g
cholesterol: : -
fat: 3.9 g
fiber: 1.7 g
protein: 2.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 37.6 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.

Recipe Yield

4 cups

Recipe Note

This refreshing light tasting corn salad is perfect for summer and easy to make.

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