1 can whole kernel corn
1 green pepper
1 sm. onion
1 c. purple cabbage
1/4 c. vinegar
2 tbsp. oil
Salt, black pepper
1 tbsp. sugar
Chopped tomato
Fresh or used canned, which has been drained

Drain corn; save the liquid. Chop the green pepper and onion; slice the cabbage very thin. Set aside. Mix the vinegar, oil, sugar, salt, and black pepper. Heat a little of the corn and tomato juice (if using the canned tomato with the vinegar).

Pour over the corn-tomato mixture and cabbage. Mix it well. This can sit several hours in the refrigerator to blend the vegetables.