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Zesty Corn Salad Recipe

We discovered this recipe at a Fourth of July celebration years ago. It's been a favorite ever since.—Jennifer Sikes, Tyler, Texas

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Zesty Corn Salad Recipe

Prep: 20 min. + chilling

Yield: 5 Servings

20 20

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (7 ounces each) white or shoepeg corn, drained
2 celery ribs with leaves, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
4 green onions, sliced
1 jalapeno pepper, seeded and chopped
1/2 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1/2 teaspoon ground cumin

Directions

In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 5 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (3/4 cup) equals 234 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 891 mg sodium, 32 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Zesty Corn Salad in Country Woman July/August 2003, p35