Corn Salad II recipe

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Ingredients

2 (15 ounce) cans whole kernel corn, drained
¾ cup cucumber slices, for garnish
¼ cup diced onion
2 small tomatoes, coarsely chopped
¼ cup sour cream
2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon celery seed

Nutrition Info

178.1 calories
carbohydrate: 29.2 g
cholesterol: 6 mg
fat: 7.1 g
fiber: 3.3 g
protein: 4.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 644.5 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes.

  2. Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.

Recipe Yield

6 servings

Recipe Note

This creamy corn, cucumber, onion and tomato salad can be prepared in 15 minutes.

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