Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

Great Salad with interesting flavors. I serve with any barbecue or my tortilla crusted shrimp, which I will post later. Original recipe from Anne Lindsay Greer's Ultimate Low-Fat Mexican Cookbook

Ingredients Nutrition

Directions

  1. Combine corn, cucumber, tomatoes, bell peppers, chilies and red onion in a large bowl.
  2. Season with salt, pepper and celery seed.
  3. Combine mayonnaise, sour cream and vinegar in a small mixing bowl.
  4. Toss with vegetables and refrigerate, covered, overnight.

Reviews

(1)
Most Helpful

Very, very good different salad. Couldn't find just white corn in my area, so substituted yellow & white combo. Turned out very good. Also added more chilies because we realy like the taste of them. Will make this again.

Darkhunter August 06, 2003

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