Corn Salad
Ingredients:
- 2 cans whole kernal corn, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Bottled Italian dressing – Just plain Italian, not the creamy kind!
- dried parsley flakes OR chopped fresh parsley (about 2-3 Tbsp)
Mix all vegetables in large bowl. Stir in parsley. Mix in enough dressing to saturate. Refrigerate at least 2 hours or overnight. Serve cold or room temperature.
If you want, add a can of white "shoepeg" corn (Green Giant makes this) for added flavor and texture.
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