CARROT CORN SALAD

June 24, 2017 / Lyn Jones / 0 Comments

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Makes 8 servings

 

 

1 x 8-oz (226g) can tomato puree (no salt added)
1/4 cup sugar
1/4 cup vinegar
1 tsp worcestershire sauce
1 Tab olive oil
1 tsp onion powder
1/2 tsp dry mustard
2 cups cooked corn
1/2 cup  diced green peppers
2 cups sliced cooked carrots

In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.

#can tomato puree#cooked carrots#cooked corn#dry mustard#green peppers#Onion Powder#worcestershire