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Corn Relish Salad

Mexican.Chef's picture
Ingredients
  Cooked corn kernels/12 ounces canned whole kernel corn, drained 1 1⁄2 Cup (24 tbs)
  Sweet pickle relish 1⁄4 Cup (4 tbs), drained
  Sliced pitted black olives 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs), sliced
  Salt 1 Teaspoon
  Sugar 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Salad oil 6 Tablespoon
  Salad greens 2 Quart, shredded
Directions

1 Combine corn, pickle relish, olives and celery. Dissolve salt and sugar in vinegar in a small jar with a tight-fitting lid. Add the salad oil; cover and shake.
2 Pour over the corn mixture. Chill for several hours, stirring occasionally. Add salad greens; toss lightly to mix.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Quick, Healthy

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4.063335
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2336 Calories from Fat 987

% Daily Value*

Total Fat 112 g173.1%

Saturated Fat 4.9 g24.4%

Trans Fat 1.6 g

Cholesterol 0 mg

Sodium 3333.5 mg138.9%

Total Carbohydrates 299 g99.7%

Dietary Fiber 63 g251.9%

Sugars 94.9 g

Protein 48 g95.4%

Vitamin A 517.3% Vitamin C 685.7%

Calcium 36% Iron 57.6%

*Based on a 2000 Calorie diet

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Corn Relish Salad Recipe