Corny Vegetable Salad Recipe
Corny Vegetable Salad Recipe photo by Taste of Home

Corny Vegetable Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
Originally published as Corny Vegetable Salad in Taste of Home October/November 1999, p37

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.

Reviews for Corny Vegetable Salad

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MY REVIEW
Reviewed Apr. 9, 2012

THE FINAL RESULTS LACKED FLAVOR. AFTER THINKING ABOUT IT, I WILL ADD CHEDDAR CHEESE IN SMALL CUBES TO SEE IF THERE IS IMPROVEMENT.

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