Show Subscription Form




Peppery Corn Salad Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Peppery Corn Salad

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT