This is Ivy Choderker’s favorite side dish – it has been adapted from The Thanksgiving Cookbook and is a festive addition to any buffet!
Two 16-ounce cans whole kernel corn, drained
One small red onion, diced
1 red bell pepper, diced
¼ cup chopped fresh parsley (we used the leftover parsley for our Fab & Fru centerpiece!)
2 tablespoons vegetable oil
Salt and pepper to taste
Mix corn, onion, bell pepper and parsley in a bowl. Add vinegar and oil and mix until blended. Season with salt and pepper. Put in a container with tight fitting lid and refrigerate until ready to serve.| Print