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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is really quick and easy to make using canned corn. I like to use Green Giant brand corn, the Niblets in the short, squatty cans but you can use your favorite brand. Be sure to make this a day ahead so that the flavors have a chance to blend together. It really tastes better the next day! Ingredients:
2 (14 1/2 ounce) cans whole corn, drained |
1/2 cup red onion, finely diced |
1 cup cucumber, peeled and diced |
1/4 cup celery, very finely diced |
1 pint grape tomatoes, cut in half (or 2 medium tomatoes, diced) |
1 cup sour cream |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon granulated garlic |
3/4 cup mayonnaise |
2 teaspoons sugar (or 2-3 packets splenda) |
1/4 cup cider vinegar |
1 tablespoon spicy brown mustard (gulden's) |
Directions:
1. Toss all the veggies together.
2. Combine the dressing ingredients and blend thoroughly.
3. Pour dressing over veggies, mix to combine and refrigerate overnight.
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