Corn Relish Salad
|Cooked corn kernels/12 ounces canned whole kernel corn, drained||1 1⁄2 Cup (24 tbs)|
|Sweet pickle relish||1⁄4 Cup (4 tbs), drained|
|Sliced pitted black olives||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Wine vinegar||2 Tablespoon|
|Salad oil||6 Tablespoon|
|Salad greens||2 Quart, shredded|
1 Combine corn, pickle relish, olives and celery. Dissolve salt and sugar in vinegar in a small jar with a tight-fitting lid. Add the salad oil; cover and shake.
2 Pour over the corn mixture. Chill for several hours, stirring occasionally. Add salad greens; toss lightly to mix.