Peppery Corn Salad Recipe

4 1 1
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Peppery Corn Salad Recipe

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4 1 1
Publisher Photo
This zippy salad is easy to fix from pantry staples. "If there's a farmer's market on your route, you can pick up fresh ingredients in season," says Suzanne McKinley of Lyons, Georgia.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup mayonnaise
  • 1/4 teaspoon cayenne pepper
  • Dash garlic salt

Directions

In a bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Peppery Corn Salad in Country Woman January/February 2000, p26

Nutritional Facts

1 cup: 105 calories, 6g fat (1g saturated fat), 3mg cholesterol, 200mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 1g protein.

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup mayonnaise
  • 1/4 teaspoon cayenne pepper
  • Dash garlic salt
  1. In a bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Peppery Corn Salad in Country Woman January/February 2000, p26

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sirodnosbig User ID: 5025267 73632
Reviewed Jun. 23, 2012

"I say I would make this recipe again, but I made my own changes. In only used half a red pepper, used 1/2 cup of onion, and about a tbs. of chili powder and sliced stuffed green olive (about 15 or so). Everyone loved it."

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