Sweet Corn Salad
3 cups cooked corn (cut from the cob)
2 medium tomatoes (finely chopped)
1/2 of a green bell pepper (chopped)
1/2 of a red bell pepper (chopped)
1/4 cup onion (chopped)
1 cup shredded cheddar cheese
1/4 tsp salt
1/4 cup olive oil
1/4 cup vinegar
1/3 cup sugar
Combine ingredients in large bowl and mix well.
Chill in fridge for about 2 hours.
Mix again before serving.
Pairs Well With
A recipe found in our local newspaper. This is a great side dish. It's a favorite at B-B-Q's and picnics.