"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Confetti Corn Salad Recipe

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This recipe for Confetti Corn Salad, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bitsy Choate
Added: Thursday, February 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans white shoepeg corn
1 can whole kernel yellow corn
1/2 large purple onion
1 large green pepper
1 small jar diced pimentos
1 8oz bottle Italian dressing

Directions:
Directions:
Drain corn and pimentos. Combine all ingredients and add a dash or two of tobasco and mix well. Cover and refrigerate. Best if made a day before serving.
You may also add a can of sliced olives.

 

 

 

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