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Corn Salad

Corn Salad

Oxmoor House MARCH 2006

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 15.8g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 257mg
  • Calcium: 0.0mg
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Corn Salad recipe

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