Corn and Jalapeño Salad

Serves: 6Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 4 cups corn kernels, blanched
  • 1 small jalapeño pepper, seeded and diced
  • 1 red bell pepper, diced
  • 1 small onion, minced
  • 1 Tbsp. sugar
  • 1⁄2 cup tarragon or white balsamic vinegar
  • 1⁄2 cup vegetable oil
  • Salt and pepper to taste

Directions

  • Combine corn, jalapeño, bell pepper, and onion in a glass bowl. Whisk together sugar, vinegar, and oil. Pour over vegetables.
  • Cover and refrigerate overnight. Season with salt and pepper before serving.