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Corn Salad
Submitted by Roxanne on August 24, 2009 – 8:00 amNo Comment | 2,636 views
Serving Size: 1/6 of recipe
Yield: 6 servings
| Ingredients: 2 cups fresh or frozen whole kernel corn – cooked and drained 3/4 cup chopped tomato 1/2 cup chopped green pepper 1/2 cup chopped celery 1/4 cup chopped onion 1/4 cup ranch dressing, fat-free |
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Instructions: 1. In bowl, combine vegetables. |
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Cost: Per Recipe: $2.23 Per Serving: $0.37 |
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| Source: USDA Recipe Finder Database Adapted from: Food and Nutrition Calendar 2005 Kentucky Families on the Move University of Kentucky Cooperative Extension Service |
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Popularity: 1% [?]
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