Mint Corn Salad


  • 1 tablespoon white sugar
  • ½ cup distilled white vinegar
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) package frozen corn, thawed
  • 1 cucumber, peeled, seeded, and diced
  • ¾ cup chopped fresh mint
  • ¼ cup diced sun-dried tomatoes

1. Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network