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Corn Salad

Yield 8 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

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

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

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