Corn and Vegetable Salad

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Fresh Corn And Vegetable Salad

source: Alanna Kellogg

This corn salad has lots of taste, but it’s not as tangy as many corn salads are. Sometimes, depending on my mood, I enjoy that.

The recipe comes from a Jewish cookbook belonging to a neighbor.  I made some small changes, but the basic dish remains the same. I would love to give credit to the cookbook, but sadly, the cover and first few pages were missing.



2 can of corn (drained)

1 cucumber, diced

1 red pepper or tomato, diced

2 pickles, diced

1 purple onion, diced


3 tbsp olive oil

1/2 tsp prepared mustard

2 Tbsp red wine vinegar (original recipe called for lemon juice)

1 tsp salt

1/4 tsp pepper


Combine all ingredients in a large bowl. Mix well.

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