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Ann's Corn Salad
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14 – 20 ounces caned shoepeg corn, drained
2 tomatoes, chopped
1 bell pepper, seeded and chopped
1 cucumber, peeled and chopped
1 purple onion, chopped
1/2 cup sour cream
4 tablespoons mayonnaise
2 tablespoons white vinegar
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
2 teaspoons salt
Combine in bowl corn, tomatoes, bell pepper, cucumber and onion.
In a separate bowl combine sour cream, mayonnaise, vinegar, celery seed, dry mustard, pepper and salt.
Mix all together. Cover and refrigerate overnight. Hope you enjoy it!
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