2 cans shoepeg corn, drained
2 cans mexican corn, drained
1 stalk celery, chopped
2 red peppers, chopped
1 small onion, chopped (can use green onion or combo)
Mix together
1/2 C. olive oil
1/2 C. red wine vinegar
1/2 C. sugar
1/2 tsp. pepper
1/2 tsp. salt
Pour over vegetables and marinate for 4 hours or overnight. Enjoy
You can mix the corn and vegetables any way you want to taste. Red, green or yellow pepper. Any type of corn but not creamed! Add more or less onion or avacado. Put in soybeans (edamame) etc.
