Creamed Corn Summer Salad
photo by Bonnie G #2
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1419.54 ml corn, frozen, thawed
- 709.77 ml tomatoes, seeded and chopped
- 236.59 ml avocado, cubed
- 157.80 ml sweet red pepper, julienned
- 157.80 ml green pepper, julienned
- 118.29 ml onion, chopped
-
Dressing
- 236.59 ml mayonnaise
- 29.58 ml red wine vinegar
- 14.79 ml Dijon mustard
- 4.92 ml salt
- 0.61 ml pepper
directions
- In large bowl, combine corn, tomatoes, avocado, peppers and onion.
- In small bowl, whisk the dressing ingredients.
- Pour over salad and toss to coat.
- Cover and refrigerate for at least 30 minutes or until chilled.
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Reviews
-
This is Delicious. Because DH doesn't like avocado, I omitted it and put in a little extra corn. The sweetness of the corn combined with the crunchiness of the bell pepper and the juicy fresh tomatoes creates a great summer salad (or any other time for that matter). The dressing adds just the right amount of zip. We had this with a shrimp and rice casserole and it was soooo good. This will be prepared again. Thank you for sharing.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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