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"The belly rules the mind."--Spanish Proverb

Confetti Corn Salad Recipe

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This recipe for Confetti Corn Salad is from Good Food from Good Folks: Choate Family Reunion 2006, 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 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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