Corn Salad



6 dozen



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


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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