- 2 cups fresh corn, cooked
- 1 cup diced carrots
- 1 cup diced green pepper
- 1/2 cup chopped onion
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons vinegar
- 1 teaspoon sugar
- 1 teaspoon prepared yellow mustard
- 1/4 teaspoon salt
- In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving. Yield: 8 servings.
Originally published as Corn Slaw in Bountiful Harvest Cookbook 1994, p36
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Reviewed Jul. 14, 2011
"This is the type of recipe I'd like to take to family reunions"