Ingredients
| 1/2 tsp. | prepared mustard | | 1/2 tsp. | water | | 1/2 tsp. | salt | | 1/2 tsp. | paprika | | 1/4 tsp. | sugar | | 1/8 tsp. | onion powder | | 1/8 tsp. | black pepper | | 4 tbsp. | canola oil | | 4 cups | uncooked frozen corn, defrosted, | | or canned corn kernels, drained | | 1 | lg. green pepper, diced | | 1 jar | pimientos, drained and diced | | 2 tbsp. | cider vinega | | Lettuce leaves |
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Instructions
In a small bowl, combine prepared mustard, water, salt, paprika, sugar, onion powder, black pepper and oil; let stand 1 hour. In a medium bowl, mix corn, green pepper and pimiento. Add vinegar to oil and spice mixture; beat until creamy.Pour over corn mixture; mix well. Serve on lettuce leaves.
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