Fresh from the Cob Corn Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great. Ingredients:
1/2 cup kraft zesty italian dressing |
2 tablespoons dijon mustard |
4 ears corn, cooked and cooled slightly |
1/2 lb green beans, cut into 1 inch lengths and cooked |
1 cup grape tomatoes, halved |
1/2 cup chopped basil |
Directions:
1. Mix dressing and mustard until well blended.
2. Cut kernels from ears of corn and add to dressing mixture.
3. Add remaining ingredients and toss to coat.
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