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Quick Corn Salad

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings


  • 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


  • In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts
1/2 cup: 64 calories, 1g fat (0 saturated fat), 0 cholesterol, 93mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

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  • andreadwalker
    Feb 26, 2019

    No comment left

  • buttermilk maid
    Jun 20, 2014

    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.

  • debbiezalaznik
    Dec 24, 2012

    No comment left

  • sugabug2006
    Jun 11, 2010

    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.

  • drum4945
    Aug 23, 2009

    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