Food
Corn Salad
By Yankee Magazine|Jan 29 2007|
Yield
8 servings
Ingredients
2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing
Instructions
In large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
