COWBOY CORN SALAD
We love this recipe and it is so pretty. It is found in the Cowboy Cookbook pg 49. Is super easy to double.
2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste
Combine all ingredients. Keep in fridge. This is not only tasty, but festive looking. Makes about 6 cups.
No comments:
Post a Comment