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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I remember enjoying a salad similar to this when I was a girl. I never got the recipe, but I think I was able to duplicate it pretty well. We enjoy it alongside rice and beans. âEsther Horst, Monterey, Tennessee Ingredients:
6 cups frozen corn, thawed |
3 cups chopped seeded tomatoes |
1 cup cubed avocado |
2/3 cup julienned sweet red pepper |
2/3 cup julienned green pepper |
1/2 cup chopped onion |
dressing: |
1 cup mayonnaise |
2 tablespoons red wine vinegar |
2 tablespoons dijon mustard |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled. Yield: 12 servings.
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