Quick Corn Salad Recipe
- 2 cups fresh or frozen sweet corn
- 3/4 cup chopped tomato
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup ranch salad dressing
- 1. In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.
One 1/2-cup serving (prepared with fat-free dressing) equals 64 calories, 1 g fat (0 saturated fat), 0 cholesterol, 93 mg sodium, 15 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.
Reviews for Quick Corn Salad
"This is such a great recipe to use the great bounty of our summer garden. Of course homemade ranch dressing is needed to make the best salad."
"The first time i made it was for the fourth of july, one of my nieces couldn't get enough of it and a cousin who doesn't like ranch dressing loved it and wanted me to tell his girlfriend how to make it."
"If you could add which magazine the recipes appear in, that would be very helpful, as I have kept every magazine since aobut 1995. I actually keep an excel spreadsheet so I can find the recipes in your magazines I have tried and would like to make again.thanks,Diana Rumschlag"