Use fresh or frozen corn for this easy corn salad that you can make ahead and keep refrigerated until serving time.
Cook corn in boiling water 1 minute; drain. Combine corn, bell pepper, onion, and parsley in a large bowl.
Combine vinegar and remaining 4 ingredients in a jar; cover tightly, and shake vigorously. Pour over corn mixture, and toss gently. Cover and chill 1 hour.
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