This colorful medley goes with just about any Southwestern entree. It'll surprise you with how fast it comes together, and this salad's anything but ordinary. -Tonia Mahnke of Sun Prairie, Wisconsin
Recommended:
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VERIFIED BY Taste of Home Test Kitchen
- 1 can (7 ounces) whole kernel corn, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 2 radishes, sliced
- 1/4 cup prepared Italian salad dressing
- In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving. Yield: 3 servings.
Originally published as Confetti Corn Salad in Simple & Delicious
September/October 2008, p22
Reviews forConfetti Corn Salad
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MY REVIEW
Reviewed Dec. 23, 2015
"I thought this was just okay, but not great."
MY REVIEW
Reviewed Dec. 9, 2014
"Great combination of ingredients. Nice taste!"
MY REVIEW
Reviewed Jul. 19, 2013
"Really delicious. Loved the combination of ingredients and crisp texture. I was happy to find that I had everything already in my fridge - I kept going and added chopped scallions. Thanks for sharing!"
MY REVIEW
Reviewed Apr. 17, 2011
"I have made this several times (even doubling the recipe when entertaining) always to great reviews. I do omit the radishes and use Fat-free Italian dressing which gives the dish a little more zest and also makes it healthier."
