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Post by Granny Smith on Mar 3, 2008 9:05:41 GMT -5
Corn Salad contributed by gayla
2 cans corn, drained 1/2 cup chopped sweet pickles 1/2 cup onions, chopped 1 Tablespoon mined pimento 2 small tomatoes, cut fine and drained
the dressing
1 Tablespoon vinegar 1 Tablespoon sour cream 2 Tablespoons mayonnaise 3 Tablespoons sugar 1 teaspoon celery seeds 1/4 teaspoon dry mustard 1/2 teaspoon salt
Mix dressing ingredients and pour over corn mixture. Let stand in the refrigerator overnight before eating. Stays fresh for weeks.
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