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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CORN SALAD Recipe

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This recipe for CORN SALAD is from Momnell's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 12 oz. cans corn, drained
2 tomatoes, chopped (do not peel)
1 green pepper, chopped
1 small purple onion, chopped
2 tsp. salt
1/2 cup sour cream
4 T. mayonnaise
2 T. white vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. pepper
1 tsp. dill weed
Directions:
Directions:
Mix vegetables in large bowl.
Combine sour cream, may and seasonings.
Mix all together and refrigerate overnight.

Variation: Add 1 can white shoepeg corn.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
From: Leah Whitehead

 

 

 

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