INGREDIENTS:
- 1 can whole kernel corn (refrigerated overnight)
- 1 diced tomato
- 1 diced small red onion
- 1 tsp. mayonnaise or salad dressing
INSTRUCTIONS:
This dish is excellent with Mexican food and I keep a can of corn in the refrigerator rather than the pantry so it will be available whenever I want to whip up a quick salad.Open and drain the cold corn in a colander. Transfer to a bowl and stir in the other ingredients. Keep refrigerated until ready to serve.... hmmm...this nice corn salad is great for appetizers !
shoepeg-corn-salad
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