Prep 5 mins
Cook 0 mins
This recipe is from a local church cookbook.
- 1 can whole kernel corn, drained
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 cup ranch salad dressing
- Mix all ingredients; cover and chill 2 hours before serving.
I received many compliments on this salad that I made for a church potluck. It was made as written with one exception, which was, I only used 1/2 the amount of dressing it called for. I could have even used less then that. So I can only imagine the salad would have been swimming in the dressing if the full cup was used. Thank you so much for posting this very easy to make recipe. I will be adding it to my Encore Cookbook. Made for THE ALL YOU CAN COOK BUFFET - Winter Special Event
We enjoyed this salad and it is a great salad to help children eat their vegtables. I added green peas. Will definitely repeat.
Oh my goodness was this good. I doubled the amount of corn, and used TSR Version of Outback Ranch Dressing by Todd Wilbur Outback Ranch Dressing. No kidding - I had to make myself stop eating it or there would have been none left for dinner. Excellent, easy, wonderful recipe.