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!

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Boil eggs, cool, peel, remove yoke and chop. Thaw corn, mix sour cream and milk, mix till blended. Add to corn and mix well.
2Add 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