Prep 15 mins
Cook 0 mins
- 2 cups fresh corn
- 1 cup chopped fresh tomato
- 1 cup chopped cucumber
- 1⁄2 cup chopped celery
- 1⁄2 cup green pepper, diced
- 2 green onions, chopped
- 1⁄2 cup bottled Italian dressing
- Combine all ingredients.
- Chill several hours before serving.
Dancer^, an excellent recipe. I made it exactly as you said, and was very pleased with the combination of vegetables and dressing. It was so easy to make, pretty to look at, and I served it with a Lime Cumin Chicken, grilled. I will make this one again. Thanks!
This is a great summer recipe. I fixed it to go with some salmon that I cooked and everyone loved it. Thanks for posting this recipe. I will be passing this one on to my Mother - it's so easy that she'll love having another one that she can serve big crowds.
I added a can of black beans (rinsed of course) to the salad. I didn't use as much of the Itailian dressing as the recipie called for because I wanted more of a Mexican flavor so I tossed it with lime juice, a little oil, cumin and a pinch of cayenne pepper. My boyfriend is a fussy eater so I didn't know if he would like it and he went back for seconds. Thanks for a great new summertime recipie. I served it with the Lime Cumin Chicken as well. We sliced the leftover chicken and made wrap sandwiches with the Fiesta Corn Salad and chicken (we spread mashed avacado inside). They were very yummy too.