Monday, June 24, 2013

Corn Salad Recipe

I made this on a night we had fajitas to replace the Spanish rice I usually make.  We all liked this for a bit of a change.  I used onion, green pepper and tomatoes from my garden!


     2 cups fresh or frozen sweet corn
     3/4 cup chopped tomato
     1/2 cup chopped green pepper
     1/2 cup chopped celery
     1/4 cup chopped onion
     1/4 cup prepared ranch salad dressing

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

No comments:

Post a Comment