| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive or vegetable oil |
| 2 |
tb |
Rice Vinegar |
| 1 |
ts |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
cn |
(11-oz) drained White Shoepeg Corn |
| 1 |
lg |
Tomato; chopped |
| 3 |
|
Green onions; chopped, (up to 4) |
| 1/2 |
|
Green bell pepper; chopped |
INSTRUCTIONS
Prep Time: 15 minutes Servings: 8 (1/2 cup)
We had this with dinner a couple of nites ago - the results were simply so
tasty I felt compelled to share with my fellow TNTers. The recipe came from
a small cookbook using a sampling of products from Pillsbury; I picked it
up along with a couple of bargains (thanks coupons) and a small DoughBoy
Beany Baby...
1. In a large bowl, combine the oil, vinegar, brown sugar, salt and pepper;
mix well.
2. Add corn, tomato, onions and bell pepper; toss to combine. Cover,
refrigerate until serving time.
This is a fooler - if you were to close your eyes and think of a wonderful
tossed green salad that you have tucked away in your memory bank; you'd be
carried to that spot in your mind.
Posted to TNT Recipes Digest by Zir <zfoobie@fuse.net> on Mar 06, 1998
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