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Diane’s Corn Salad
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Description
A refreshing and delicious recipe that uses some of those bountiful Summer veggies, but the ingredients are readily available year round.
Ingredients
- 4 cups Fresh Cooked Corn, Cooked Frozen, Or Canned Corn
- 2 cups Ripe Tomato, Seeded And Chopped
- ½ cups Minced Onion, Any Variety, Including Green Onion
- ½ cups Minced Green Bell Pepper, Or Any Color
- 4 Tablespoons Mayonnaise
- 2 Tablespoons Sugar
- 2 Tablespoons Vinegar
- Dash Of Salt
- Fresh Ground Black Pepper To Taste
Preparation
Combine all ingredients in a large bowl with a tight fitting lid. Mix well, cover and chill until time to serve. Keeps up to a week in the fridge. Enjoy!
I almost never measure any of these ingredients. I just eyeball everything and throw it together.
This is a yummy and refreshing salad and goes well with almost anything, even on its own as a snack! And it’s quick and simple to prepare, using some of that surplus Summer produce in season, and the ingredients are still easy to find during the Winter. It’s just as good with canned corn as with fresh.
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3 Comments
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Diane Jennings on 9.13.2009
Anna, we eat it as a salad, but you can certainly eat it with tortilla chips or however you like. And no, it wasn’t a dumb question at all.
anna15040 on 9.12.2009
This looks wonderful. I want to make this, but I do have a question. Do you just eat it with a spoon or dip tortilla chips/crackers in it? I know, its probably a dumb question but just wondered. I have everything on hand already and I want to make it today!! Thank you, Anna
nanabanana on 9.7.2009
I made this tonite for Labor Day. Fantastic!! I added avacado in place of the onions for my husband who’s allergic to them, but left the onions in for me and my daughter. I used fresh corn on the cob and grilled it. That created a nice smokey flavor. My 2 year old gulped it down. Will put this in my regular routine. Thanks!