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TANGY SUMMER CORN SALAD

Two family size cans of Yellow Corn (drained)

Half of a small green pepper diced small

Half of a small Red bell pepper diced small

large or two small cucumbers diced on the small side

black pepper

salt

4 cloves of garlic minced small

1 small onion, minced small

1 small tomato, cut into smaller chunks

handful of pepperoni slices, cut into smaller pieces

5 Tbsp of Red Apple Cider Vinegar

2 tsp of Ken’s Balsamic Vinaigrette (optional, I like it because it is so tangy)

add in a bit of Olive oil or reg Wesson oil and mix well..

Now is the best part, offset the vinegar with sugar

I add 2/3 cup at a time and stir and taste… I usually do this three times which is a cup but you may want to do it to your taste not mine..

taste adjust sugar, oil, vinegar, salt and pepper accordingly

 

 

 

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