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This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One 1/2-cup serving (prepared with fat-free dressing) equals 64 calories, 1 g fat (0 saturated fat), 0 cholesterol, 93 mg sodium, 15 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.
Originally published as Corn Salad in Taste of Home August/September 1994, p31
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Reviewed on Jun. 11, 2010 by sugabug2006
The first time i made it was for the fourth of july, one of my nieces couldn't get enough of it and a cousin who doesn't like ranch dressing loved it and wanted me to tell his girlfriend how to make it.
Reviewed on Aug. 23, 2009 by drum4945
If you could add which magazine the recipes appear in, that would be very helpful, as I have kept every magazine since aobut 1995. I actually keep an excel spreadsheet so I can find the recipes in your magazines I have tried and would like to make again.thanks,Diana Rumschlag
If you could add which magazine the recipes appear in, that would be very helpful, as I have kept every magazine since aobut 1995. I actually keep an excel spreadsheet so I can find the recipes in your magazines I have tried and would like to make again.
thanks,
Diana Rumschlag
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