Ingredients
2
tablespoons olive or vegetable oil
2
tablespoons rice vinegar
1
teaspoon brown sugar
1/4
teaspoon salt
1/8
teaspoon pepper
2
(11-oz.) cans white shoepeg corn, drained
1
large tomato, chopped
3
to 4 green onions, chopped
1/2
green bell pepper, chopped
Preparation
In large bowl, combine oil, vinegar, brown sugar, salt and pepper; mix well.
Add corn, tomato, onions and bell pepper; toss to combine. Cover; refrigerate until serving time.
