Evelyn mixed up this great salad in the midst of tomato season in New Hampshire. We wait all year for the precious summer days when tomatoes and corn (a perfect pairing) are at their peak. Make this salad with canned tomatoes and canned or frozen corn at any time of the year for a tasty side dish. Evelyn added even more flavor by using olive oil in place of vegetable oil.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Confetti Corn Salad
|2 (12-ounce) cans whole kernel corn, drained
3 pounds fresh tomatoes, chopped, or 2 (16-ounce) cans diced tomatoes
4 large green bell peppers, chopped
4 medium onions, chopped
1/2 cup vinegar
|1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dry mustard
1 tablespoon celery seeds, or 1 cup chopped celery
Sugar to taste
Combine the corn, tomatoes, green peppers and onions in a large bowl. Combine the vinegar, oil, salt, pepper, dry mustard, celery seeds and sugar in a small bowl and mix well. Pour over the vegetable mixture and mix gently. Refrigerate, covered, for several hours before serving.
Yield: 8 – 10 servings.