Print Options

 
 
 Print
Olive Corn Salad Recipe

Olive Corn Salad Recipe

This recipe has been a favorite of mine for years. My grandmother would always ask me to make it for our family picnic.
TOTAL TIME: Prep: 10 min. + chilling YIELD:6 servings

Ingredients

  • 1 package (16 ounces) frozen corn, thawed
  • 3 hard-cooked eggs, diced
  • 1/3 cup sliced pimiento-stuffed olives
  • 1/2 cup mayonnaise
  • 2 tablespoons minced chives
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt

Directions

  • 1. In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.

Nutritional Facts

1 serving (3/4 cup) equals 254 calories, 19 g fat (3 g saturated fat), 113 mg cholesterol, 344 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein.