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Corny Vegetable Salad

Bright yellow kernels perk up this cool, crisp vegetable medley on my corny menu. Its garden flavor is unmistakable, and the dish is extremely easy to assemble. Since it needs to be chilled, you can make it the day ahead. -Nadine Brimeyer, Denver, Iowa
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12-14 servings

Ingredients

  • 1 package (10 ounces) frozen corn
  • 2 pounds fresh broccoli, broken into florets (8 cups)
  • 1 medium head cauliflower, broken into florets (6 cups)
  • 6 green onions, sliced
  • 1 envelope ranch salad dressing mix
  • 1 cup sour cream

Directions

  • Cook corn according to package directions; drain and cool. In a large bowl, combine broccoli, cauliflower, onions and corn. In a small bowl, combine dressing mix and sour cream; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

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