Ingredients: Two 17-ounce cans corn, drained
1 medium cucumber, diced
1/4 cup red onion, diced
2 small tomatoes, chopped Ingredients for Dressing: 1/4 cup sour cream
2 Tbs. mayonnaise
1 Tbs. vinegar
1/4 tsp. dry mustard
1/4 tsp. celery seed
12/ tsp. salt Preparation: Place the diced cucumber and onion in a bowl with the drained corn. For the dressing, mix together the sour cream, mayonnaise and vinegar. Add to that the dry mustard, celery seed and salt. Mix together and then pour the dressing over the corn and vegetable mixture and toss together. Top the corn salad with the chopped tomatoes. Chill in the refrigerator a couple of hours before serving. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Kansas Cookbook: Recipes for the Heartland
Model: 0700604189
Author: Frank Carey
University Press of Kansas
Lawrence, KS 66049
Phone: 785-864-4155
Fax: 785-864-4586
Website: www.kansaspress.ku.edu
Roots and Recipes: Six Generations of Heartland Cookery
Model: 1565540417
Author: Vern Berry
(1995)
Pelican Publishing Co.
Gretna, LA 70054
Phone: 504-368-1175
Fax: 504-368-1195
Email: sales@pelicanpub.com
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