Tuna corn salad

Yield: 6 Servings

Measure Ingredient
2 cans Tuna packed in water; (6 1/2 or 7 oz. ea.)
2 packs Frozen whole kernel corn; (10 oz. ea.) cooked according to package directions and drained
½ cup Vegetable oil
¼ cup Cider vinegar
1½ teaspoon Lemon juice
3 tablespoons Chopped parsley
½ teaspoon Salt
¾ teaspoon Dried leaf basil
½ teaspoon TABASCO Pepper Sauce
2 larges Tomatoes; peeled and chopped
1 medium Zucchini; peeled and shredded
½ cup Green onions

In large bowl, mix all ingredients. Cover and chill several hours. Serve in bowl lined with salad greens. Makes 6 to 8 servings.

>From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 10, 1998

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