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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

CORN SALAD - MAKE AHEAD Recipe

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This recipe for CORN SALAD - MAKE AHEAD is from Watterson Trail Church of Christ, 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:  
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.

 

 

 

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