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Peppery Corn Salad Recipe

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 YIELD: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

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.

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.