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Summer Corn Salad

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Ingredients
  Corn/20 ounce packages frozen whole kernel corn 4 Cup (64 tbs)
  Cucumber 1 , peeled and chopped
  Tomato 1 Large, seeded and chopped
  Onion 1 , chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise/Salad dressing 3 Tablespoon
  White wine vinegar 2 Tablespoon
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Mixed greens 1 Cup (16 tbs)
  Sweet red pepper 1
Directions

GETTING READY
1) In a small bowl, add sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper to combine.

MAKING
2) In a 2-quart saucepan, boil small amount of water and cook the corn by putting a cover for 5 to 7 minutes or until crisp-tender.
3) Drain excess water and set aside to cool.
4) In a large bowl, combine cucumber, tomato, onion, green pepper, and corn.
5) Spread the dressing on top of corn mixture.
6) Cover with a lid and place inside refrigerator to chill for overnight.

SERVING
7) Lightly toss the salad before serving. Add assorted mixed greens and sweet red pepper hearts to each serving of salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Interest: 
Summer, Everyday
Restriction: 
Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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