Corn Salad


6 cups corn (frozen cooked according to package directions – use fresh in the summer!)

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1 bunch green onions, sliced

1 red pepper, diced

½ cup green olives, sliced

½ cup pickled okra, sliced

3 Tbsp rice wine vinegar

1 Tbsp sugar

1 tsp salt

1 tsp pepper

Dash of hot sauce

Optional: fresh herbs if available (thyme, basil)


Mix it all up! Best after an hour or two in the refrigerator.

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