Cool corn salad

Yield: 4 Servings

Measure Ingredient
-Pam Coombes
¼ cup Commercial sour cream
¼ cup Mayonnaise
1 tablespoon Prepared mustard
2 teaspoons White vinegar
1 teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Pepper
1 17oz can Stokely Whole
Kernel Corn,drained
1 2oz jar Stokely Sliced
Pimiento, drained & diced
2 Carrots, peeled & grated
½ cup Diced onion

In medium-size bowl, make dressing by combining sour cream, mayonnaise, mustard, vinegar, sugar, salt, and pepper. Add remaining ingredients and toss to blend. Cover and refrigerate at least 1 hour.

Stokley Van Camp Best Recipes from the backs of Boxes, Bottles, Jars & Cans

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