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Macaroni Corn Salad

Yield: Serves 4. 1 cup per serving.



Make this delicious macaroni salad for lunch or dinner. It looks very nice when served over a bed of mixed greens.

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

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.