Baby corn salad

(pretty for shabbos table)

 4 cans baby corn

1 green pepper

1 red pepper

1 orange pepper

3 pickles

1 red onion


½ cup oil or olive oil

½ cup vinegar or try brown rice vingar (less than 1/2 cup-adds great flavor!)

¼ cup lemon juice

3 tsp salt

½ tsp pepper

2 tbsp parsley flakes


Open cans of corn and drain all liquid.  Slice corn in half lengthwise and place in bowl.  Slice peppers into long thin strips.  Slice pickles into thin circles and slice onion into thin rings and add to bowl.  Add dressing to vegetables and mix well.  Marinate overnight in refrigerator.  

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