Crunchy Corn Medley Salad - Bruce Lauerman’s Corn Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups frozen peas - thawed
1 can (15¼ oz) whole kernel corn drained
1 can (15¼ oz) white or shoepeg corn drained
1 can (8 oz) water chestnuts drained and chopped
1 jar (4 oz) diced pimentos drained
1 med green pepper chopped
½ cup cider vinegar
½ cup sugar
¼ cup vegetable oil
1 tsp salt
¼ tsp pepper
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Directions: |
Directions:In large bowl combine first 8 ingredients.
In small bowl combine remaining ingredients, whisk until sugar is melted, pour over corn mixture
Mix well
Cover and refrigerate for at least 3 hours
Stir before serving
Serve with slotted spoon
Note: can use less sugar |
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Personal
Notes: |
Personal
Notes: Bruce added red and green chopped bell peppers. He also has tried different ingredients such as sliced ripe olives, black beans, baby corn. The only thing that didn’t blend well was artichokes. Almost any vegetable will work, so this is a great salad to use up lots of veggies. You can also omit a can or two and the results would still be delicious. However this is the exact recipe Bruce started with.
Bruce brought this corn salad to the Heller family reunion in 2015 and 2016.
Bruce is the son of Ione Sand Lauerman and Martin P. Lauerman, married in 1942. His grandmother on the Sand side was Macie Rapp Sand.
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