Confetti Corn Salad
48 servings (½ cup)
Crediting:
½ cup (if all peppers that are used are red and/or orange peppers) provides:
- ¼ cup starchy vegetable, ⅛ cup red/orange, and ⅛ cup additional vegetable.
½ cup (if all peppers that are used are green and/or yellow or a mixture of green/yellow and red/orange) provides:
- ¼ cup starchy vegetable, ⅛ cup other, and ⅛ cup additional vegetables.
PrimeroEdge: SR109965
Ingredients
Confetti Corn Salad
| 8 medium Bell peppers |
| 6 large Celery stalks |
| 4 medium Carrots |
| 1 cup Cider vinegar |
| ½ cup + 2 Tblsp Canola oil or vegetable oil |
| 6 Tblsp packed Brown sugar |
| ¼ cup Water |
| 2 tsp Ground dried oregano |
| 1 tsp Kosher salt |
| ½ tsp Freshly grated orange zest |
| 2 gal (5 lb) Sweet corn kernels, fresh or frozen (thawed) |
Confetti Corn Salad Directions
- Stem, core and seed peppers. Cut into ¼-inch dice.
- Trim celery and cut into ¼-inch dice.
- Trim and peel carrots. Cut into ¼-inch dice.
- Whisk vinegar, oil, sugar, water, oregano, salt and orange zest in a small bowl until well combined.
- Mix the peppers, celery, carrots and corn in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 15 minutes to 1 hour before serving to allow flavors to combine.
Notes
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
