A staple of South African potluck tables, this corn salad combines leftover cooked corn with colorful bell peppers and a tangy vinegar dressing. Chilling it for a long time lets the flavors develop, making it ideal for picnics and lunchboxes.
Whisk the vinegar, olive oil, sugar, salt, and black pepper in a bowl until the sugar and salt dissolve.
In a large bowl, thoroughly mix the leftover corn, red bell pepper, green bell pepper, and red onion with the dressing.
Cover and refrigerate the salad to let the dressing soak into the vegetables.
Sprinkle with chopped parsley and toss before serving.
Prepare the salad at least 1 hour before serving so the vinegar dressing can soak into the corn and peppers and deepen their flavor.
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