Corn Salad

Serves: 4
Total Calories: 242


4 ears sweet corn, husked
1/4 cup finely chopped green onion
1/4 cup chopped pimiento
1/2 cup chopped green pepper
1/4 cup diced cucumber
3/4 cup French salad dressing


Steam the ears of corn in a large covered pot for 15 minutes. Cool and remove the kernels from the cobs with a sharp knife.

Combine the corn with the remaining ingredients and mix well. Refrigerate for 3 hours. Drain and mix again before serving.

Nutritional Facts:

Serves: 4
Total Calories: 242
Calories from Fat: 210

This Corn Salad recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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