corn salad
Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Aunt Irene.
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prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 2 cans (12 oz size) whole kernal corn, drained
- 3/4 cup diced cucumbers
- 1/4 cup diced onions
- 2 small tomatoes, chopped
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery salt
How To Make corn salad
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Step 1Combine corn, cucumbers, onions and tomatoes in a salad bowl.
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Step 2Blend sour cream with mayonnaise. Add vinegar, salt, dry mustard and celery salt. Mix well.
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Step 3Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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