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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