Corn Salad
Corn Salad is an moderately easy dinner. Made with 2 (16 oz.) cans white shoepeg corn, drained, 1 (2 oz.) jar pimiento, drained, 1/2 c. chopped green pepper, 1/2 c. chopped onion and 2 stalks celery, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine vegetables, tossing lightly.
Combine remaining ingredients; mix well.
Pour over vegetables and toss lightly. Cover and chill overnight.
Drain well before serving.
Yields 8 servings.
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