Cool corn salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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