Creamy Corn Salad

Total Time Prep: 25 min. + chilling
Yield 12 servings
Test Kitchen Approved
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. —Esther 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.

Nutrition Facts

3/4 cup: 242 calories, 17g fat (2g saturated fat), 7mg cholesterol, 363mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 3g protein.

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. —Esther Horst, Monterey, Tennessee
Recipe Creator

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