Macaroni Corn Salad

Ingredients

• 1 Tbsp olive or canola oil
• 2 Tbsp lowfat or nonfat mayonnaise
• 2 Tbsp flavored vinegar (red wine or cider)
• 2 cups frozen corn kernels, thawed
• 1 Tbsp chopped fresh cilantro or parsley
• 1 cup cooked macaroni
• 1 tomato, diced
• 1/4 green pepper, diced
• 1/4 red onion, diced

Allergens: Egg, Wheat

Method

Combine the first three ingredients in a medium-sized mixing bowl and mix well to make a dressing. Add the rest of the ingredients and toss together. Cover and refrigerate until ready to serve, up to 24 hours. Serve chilled.