Title: Corn Salad
Categories: Soup Vegetable
Yield: 6 Servings

2	c	Frozen whole kernel corn thawed and drained
2	tb	Chopped onion
1	tb	Cider vinegar
1	ts	Sugar
1/4	ts	Dried oregano
		Salt and pepper to taste
1/4	c	Shredded carrot

in 2-quart saucepan, over low heat, combine all ingredients except carrot. Cook about 5 minutes until sugar is dissolved. Add carrot; cool, then chill.

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