Salads:
Creamy Corn Salad
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1 can (15-1/4 ounces) whole-kernel corn, drained
1 medium-size tomato, seeded and diced
2 tablespoons chopped onion
1/3 cup mayonnaise
1/4 teaspoon dill weed, optional
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In a small bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Yields 4 servings. Double the recipe if you're serving several.
Rose Padavich Hood
Davenport
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