Corn Salad

recipe

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 71
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 15.8 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 257 mg
Calcium 0.0 mg

Ingredients

2 (11-ounce) cans white shoepeg corn, drained
1 green bell pepper, chopped
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1 tablespoon white vinegar
1/4 teaspoon celery salt
1/8 teaspoon black pepper

Preparation

Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours. Serve with a slotted spoon.

Tip: This colorful salad is great for pot-luck dinners and covered-dish meals.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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