Corn salad

Corn salad



  • chopped onion - 1/4 c
  • chopped green pepper - 1/2 c
  • chopped tomato - 3/4 c
  • fresh or frozen sweet corn - 2 c
  • prepared Ranch salad dressing - 1/4 c

How to make corn salad:

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Makes 8 servings.

Note: One 1/2 cup serving prepared with fat-free dressing equals 1 starch. Also 64 calories, 93 mg. sodium, 0 cholesterol, 15 gm carbohydrate, 2 gm protein and 1 gm fat.

Recipe categories: Condiments, etc., Vegetables, Corn.

Corn salad
Average rating: 4.2 of 5, total votes: 5
Cook. Time: PT1H15M
Total Time: PT1H15M

Cause of complaint:

Related ingredients:
butter or margarine, vinegar, chopped onion, bell pepper, chopped cabbage, juice, large tomatoes, quartered, firm cucumbers about 3-inches long, sliced cucumbers, can solid pack pumpkin puree
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