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Corn Salad

Yield 6 servings.

Ingredients

Nutrition Information

  • calories 90
  • caloriesfromfat 9 %
  • fat 0.9 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.1 g
  • carbohydrate 19.1 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 61 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 2 (25-ounce) cans no-salt-added whole-kernel corn, drained, 1 package frozen vegetable seasoning blend, and 1/3 cup Vegetable Salad Marinade in a small bowl; stir well. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.

Cooking Light 5-Ingredient 15-Minute Cookbook