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Corn Salad

Submitted By: Lou Grubb
Prep. Time: 0:10
Serves: 6-8

1 can whole kernel corn - drained
1 sm. cucumber - peeled, diced
1 lrg. tomato - diced
1 med. onion - diced
1/2 - 1 med. green bell pepper - seeded, diced
1 stalk celery - diced
1 tsp. salt
1/2 tsp. black pepper
3 Tbls. mayonnaise - low fat okay

Ingredients at Firehouse Pantry

-Combine all ingredients and refrigerate until ready to serve.

Notes: This is a simple cooking...quick...easy...and delish! My own creation! Amounts can be changed according to your taste.

Make It A Meal: Serve with Tender BBQ Pork Ribs  and Red-Skinned Potato Salad

(2) Visitor Comments:

  • i Opted not to use the corn, switched the mayo for miracle whip, and put it over rigatoni noodles. it was GREAT!! especially for a college student that can't cook

  • i just love this salad, only i use frozen corn, don't thaw just toss in. & i add diced cheese. great!

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