• 4 C kernel corn
• 1 C each diced yellow, red, orange bell peppers
• 2 C cooked spring wheat berries
• 1 C sliced spring onions
• ¼ C minced parsley
• ¼ C minced Bermuda onion
• ¾ C balsamic vinegar
• 1 C diced seeded cucumber
Drain corn, if canned. Mix corn, peppers, wheat berries, onions and parsley. Dash salt and pepper to taste. Slowly mix in vinegar until salad is covered, but not saturated. Chill overnight. Stir before serving, covering salad with any vinegar that has settled on the bottom of serving dish. Makes 8 cups.
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