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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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