Quick Spring Salad


total 0:30


4 servings



1 can (15 oz.) whole kernel corn, drained
1 lg. tomato, chopped
1/2 cup chopped celery
1/2 md. cucumber, chopped
1/3 cup finely chopped bell pepper
1/4 cup finely chopped onion
1/4 cup sour cream
2 tbsp. mayonnaise
1 tbsp. cider vinegar
1/4 tsp. celery seed
1/8 tsp. ground black pepper
1/4 tsp. salt


Combine vegetables in a medium bowl. In a separate bowl mix together remaining ingredients for dressing; pour over vegetables and mix well. Cover and refrigerate until chilled before serving.

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1 Recipe Reviews


barbmyers reviewed Quick Spring Salad on May 24, 2010

This was an easy recipe to make with kids. I substituted frozen corn for the canned corn, yogurt for the mayo, light sour cream for the full-fat sour cream and some dried Parisian herbs for the celery seed.

If you have a bunch of veggies on hand, you can chop them up and throw them in this salad.