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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A tangy dressing drapes the veggies in this vibrant salad from Sheli Jo McMahon of Menomonie, Wisconsin. âAlthough the recipe has quite a few ingredients, itâs simple to make,â she says. âItâs great for summer cookouts.â Ingredients:
1 can (8-3/4 ounces) whole kernel corn, drained |
3/4 cup shredded carrots |
2 tablespoons diced red onion |
3 tablespoons diced pimientos, drained |
2 tablespoons sour cream |
2 tablespoons mayonnaise |
1-1/2 teaspoons prepared mustard |
1 teaspoon white vinegar |
1/2 teaspoon sugar |
1/8 teaspoon salt |
dash pepper |
Directions:
1. In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 2 servings.
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