Confetti Corn Salad

48 servings (½ cup)


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


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

  1. Stem, core and seed peppers. Cut into ¼-inch dice.
  2. Trim celery and cut into ¼-inch dice.
  3. Trim and peel carrots. Cut into ¼-inch dice.
  4. Whisk vinegar, oil, sugar, water, oregano, salt and orange zest in a small bowl until well combined.
  5. 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.


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).

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