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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad bluesred vine-ripe tomatoes mixed with white and yellow corn. This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round, she suggests. Ingredients:
2-1/4 cups cooked fresh or frozen white corn, thawed |
2-1/4 cups cooked fresh or frozen yellow corn, thawed |
1 medium cucumber, diced |
2 medium tomatoes, chopped |
1/4 cup chopped red onion |
1/4 cup reduced-fat sour cream |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon white wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon celery seed |
1/4 teaspoon ground mustard |
Directions:
1. In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours. Yield: 9 servings.
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