Cool Corn Salad
A tangy dressing drapes the veggies in this vibrant salad from Sheli Jo McMahon of Menomonie, Wisconsin. “Although the recipe has quite a few ingredients, it’s simple to make,” she says. “It’s great for summer cookouts.”2 ServingsPrep: 20 min. + chilling
Ingredients
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 3/4 cup shredded carrots
- 2 tablespoons diced red onion
- 3 tablespoons diced pimientos, drained
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1-1/2 teaspoons prepared mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- Dash pepper
Directions
- In a salad bowl, combine the corn, carrots, onion and pimientos.
- Combine the remaining ingredients; pour over vegetables and toss to
- coat. Cover and refrigerate for 1 hour before serving. Yield: 2
- servings.
Nutrition Facts: 3/4 cup (prepared with 2/3 cup frozen corn, reduced-fat sour cream and fat-free mayonnaise) equals 112 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 338 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein.