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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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Great Salad with interesting flavors. I serve with any barbecue or my tortilla crusted shrimp, which I will post later. Original recipe from Anne Lindsay Greer's Ultimate Low-Fat Mexican Cookbook Ingredients:
3 (11 ounce) cans white corn |
1 large cucumber, peeled,seeded &,diced |
2 large tomatoes, seeded and chopped |
2 small green bell peppers, chopped |
1 (4 1/2 ounce) can diced green chilies |
1 red onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon celery seed |
3 tablespoons mayonnaise |
2 tablespoons sour cream |
2 tablespoons rice wine vinegar |
Directions:
1. Combine corn, cucumber, tomatoes, bell peppers, chilies and red onion in a large bowl.
2. Season with salt, pepper and celery seed.
3. Combine mayonnaise, sour cream and vinegar in a small mixing bowl.
4. Toss with vegetables and refrigerate, covered, overnight.
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