A staple of South African potluck tables, this corn salad is made by tossing leftover boiled corn from the day before with colourful peppers and a sharp vinegar dressing. Its long rest in the fridge to develop flavour makes it perfect for a picnic or a lunchbox.
Whisk the vinegar, olive oil, sugar, salt and pepper together in a bowl until the sugar and salt dissolve.
In a large bowl, toss the leftover corn, red pepper, green pepper and red onion thoroughly with the dressing.
Cover the salad and let it rest in the fridge, giving the dressing time to soak into the vegetables.
Just before serving, toss through the chopped parsley.
Make the salad at least an hour before serving; the vinegar dressing needs time to soak into the corn and peppers and deepens the flavour noticeably.
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