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Corn Salad (VRP 004)

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Corn Salad Recipe Card Front

Front of the recipe card for Corn Salad.

The card says the recipe is from the kitchen Wilma Koeppen and there is a date of 11/97.

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Corn Salad Recipe

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Corn Salad

Corn Salad


  • 2 cans whole kernel corn - drained (16 oz)
  • 2 cups (15⅓ oz) red kidney beans - drained
  • 1 lg. red pepper (ch.) (½ c)
  • 1 lg. gr. pepper (ch) (½ c)
  • 1 cup sliced celery
  • ½ cup chopped green onion
  • ¾ cup sugar
  • 1 tsp salt
  • ½ tsp pepper
  • ⅓ cup salad oil canola
  • 2/3 cup cider vinegar or [wine]


  1. Combine - heat to boil.
  2. Stir until sugar melts.
  3. Cool slightly - Pour over above ingred. then chill (Best = to refrig couple days) 4-24 hrs.

Corn Salad

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