I do the above veggie salad alot, but I use both regular corn and shoepeg corn. The dressing can be adjusted to taste of sweet/sour, and I only use about 1 Tbsp of oil - just enough to help it stick to everything. This is a favorite at my church.
Also, the cabbage and Ramen noodle salad. Chop 1/2 head of red and green cabbage (or all green, add slivered almonds and salted sunflower seeds, plus a package of the DRY Ramen Noodles crunched up. The dressing is the same as the above one only add the dry seasoning packet from the noodles to it. I like to wait and add the dry noodles just before serving (because I like the crunch), but it's good either way.
Either of these make a nice large salad, and need no refrigeration if in an air-conditioned building.