Corny Vegetable Salad Recipe

Corny Vegetable Salad Recipe photo by Taste of Home

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Bright yellow kernels perk up this cool, crisp vegetable medley on my corny menu. Its garden flavor is unmistakable, and the dish is extremely easy to assemble. Since it needs to be chilled, you can make it the day ahead. -Nadine Brimeyer, Denver, Iowa

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Corny Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 12-14 Servings

15 15

Ingredients

1 package (10 ounces) frozen corn
2 pounds fresh broccoli, broken into florets (8 cups)
1 medium head cauliflower, broken into florets (6 cups)
6 green onions, sliced
1 envelope ranch salad dressing mix
1 cup (8 ounces) sour cream

Directions

Cook corn according to package directions; drain and cool. In a large bowl, combine broccoli, cauliflower, onions and corn. In a small bowl, combine dressing mix and sour cream; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 12-14 servings.

Nutritional Facts One 1-cup serving (prepared with fat-free sour cream) equals 90 calories, 0 fat (trace saturated fat), 2 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Corny Vegetable Salad in Taste of Home October/November 1999, p37