corn salad

Name: Corn salad
Prep time: 20 min
Yield: 3
Cuisine: American
Ingredients: 8 ounce(s) frozen corn, thawed, or fresh cooked corn; 1/2 cup(s) long grain and wild rice, cooked; 2 - eggs, boiled, yoke removed, and chopped; 4 slice(s) 98% fat free turkey breast, diced; 1/2 cup(s) sour cream, lite; 2 tablespoon(s) milk, fat free; 2 - scallions, chopped; 1/4 cup(s) red bell, chopped; 4 ounce(s) cheddar cheese, 2%, grated; 2 tablespoon(s) bread crumbs, whole grain

(2 RATINGS)

626 Pinches 3 Photos

Lynn Socko

San Angelo, TX

Updated on May 22, 2014

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

Rate

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 20 Min

cook time

method Stove Top

yield 3-4 serving(s)

Ingredients

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

How To Make corn salad

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.

Step 2

Add rice, turkey, red bell, scallions, eggs, cheese, bread crumbs, and pepper to taste. Mix well, serve cold.
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