"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

CORN SALAD - MAKE AHEAD Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CORN SALAD - MAKE AHEAD, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Walls
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 16-oz. package frozen whole kernel corn, thawed and drained
1 cup celery, chopped
1/2 cup green onions, sliced
1/4 cup sweet red peppers, chopped
1/4 cup green bell peppers, chopped
1 8-oz. can pineapple tidbits, drained (reserve juice for dressing)
Dressing:
1/4 cup Miracle Whip
2 tbsp. reserved pineapple juice
1/2 cup red sweet pepper relish

Directions:
Directions:
The Day Before:
Mix salad ingredients, cover and refrigerate. Mix dressing ingredients in a separate bowl and refrigerate.
Three to Four Hours Before Serving:
Add dressing ingredients to salad mixture, stir gently and refrigerate. Stir occasionally until served.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

178W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!