Corn salad

Lynn Socko

By
@lynnsocko

This is also for the Mystery Box challenge this week 8/29. This was so good I couldn't stay out of it!


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Comments:

Serves:

3-4

Prep:

20 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Quick and easy to make ... my type of recipe! The flavors are great in this nontraditional corn salad. Can't wait to serve this at my next cookout.

Ingredients

8 oz
frozen corn, thawed, or fresh cooked corn
1/2 c
long grain and wild rice, cooked
2
eggs, boiled, yoke removed, and chopped
4 slice
98% fat free turkey breast, diced
1/2 c
sour cream, lite
2 Tbsp
milk, fat free
2
scallions, chopped
1/4 c
red bell, chopped
4 oz
cheddar cheese, 2%, grated
2 Tbsp
bread crumbs, whole grain

Directions Step-By-Step

1
Boil eggs, cool, peel, remove yoke and chop. Thaw corn, mix sour cream and milk, mix till blended. Add to corn and mix well.
2
Add rice, turkey, red bell, scallions, eggs, cheese, bread crumbs, and pepper to taste. Mix well, serve cold.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #corn