Iowa in a Bowl Salad Recipe

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After I tasted this salad at a church picnic, I had to get the recipe. It's a delicious way to serve corn— everyone I've ever served it to has loved it!
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings


  • 3 cups fresh corn, cooked
  • 3 green onions, sliced
  • 2 small tomatoes, diced
  • 3/4 cup diced unpeeled cucumber
  • 1/4 cup diced onion
  • 1/4 cup sour cream
  • 2 tablespoon mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground mustard

Nutritional Facts

3/4 cup: 82 calories, 4g fat (1g saturated fat), 5mg cholesterol, 146mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 2g protein.


  1. In a large bowl, combine corn, green onions, tomatoes, cucumber and onion. Combine remaining ingredients in a small bowl; pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 8-10 servings.
Originally published as Iowa in a Bowl Salad in Bountiful Harvest Cookbook 1994, p34

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