Mexican corn salad

Yield: 4 servings

Measure Ingredient
20 ounces Corn; whole kernel
1 \N Pimiento; chopped
1 \N Onion; chopped
1 \N Green pepper; chopped
1 small Cucumber; chopped
½ cup Salad dressing; French
\N \N Lettuce cups;

Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add French dressing and mix well. Serve in lettuce cups.

SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.

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