"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

Lindy's Corn Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Lindy's Corn Salad, by , is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billie Jo Leath

Category:
Category:

Ingredients:  
Ingredients:  
2 cans shoepeg white corn, drained
3 green onions, sliced
1 small green pepper
1 c. celery, finely chopped
1/2 c. mayonnaise
1 T. horseradish mustard
1 T. lemon juice
1 T. chopped pimentos
salt to taste

Directions:
Directions:
Combine mayonnaise, mustard, and lemon juice. In seperate bowl, combine remaining ingredients. Toss with the dressing mix. Refrigerate overnight before serving.

 

 

 

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

 

 

1W  

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!