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Sweet And Sour Corn Salad

creative.chef's picture
Ingredients
  Canned whole kernel corn 8 Ounce (1 Can)
  Wine vinegar 2 Tablespoon
  Oil 3 Tablespoon
  Cold boiled potatoes 1 Pound
  Tomatoes 1⁄2 Pound
  Canned pineapple chunks 8 Ounce
  Bananas 2
  Lemon juice 5 Tablespoon
  Lettuce head 1 Small
Dressing:
  Dijon-style mustard 1 Tablespoon
  Plain yogurt/Sour cream 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Paprika 1 Teaspoon
Directions

GETTING READY
1) In a bowl, place drained corn.
2) Combine vinegar, oil and seasoning and add to bowl with corn.
3) Mix well.
4) Cover the bowl and keep to chill.
5) Peel and dice potatoes.
6) Cut tomatoes into slices.
7) Drain pineapple, reserving 2 tbsp of the juice.
8) Peel bananas and slice them.

MAKING
9) In a bowl, put all the fruits and vegetables and pour lemon juice over them.
10) Mix together dressing ingredients with reserved pineapple juice.
11) Add dressing to potato mixture.
12) Keep to chill for 30 minutes.
13) In a servng dish, arrange lettuce leaves. and spoon potato mixture in a ring around the edge.
14) In the middle, pile corn in the.

SERVING
15) Serve the corn salad as a snack or side dish with your meals.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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