This recipe came from Prized Recipes to Cook and Savor by Protestant Reformed Christian School. This salad is definitely a keeper. It was really good just eating the salad with a fork, but it also tasted good scooped up with chips or crackers. It was very easy to make, the time consuming part was chopping the veggies, which really wasn’t all that bad. If I had to decide between the Fiesta Corn Salad or the Fresh Summer Salad that I made back in May, I would definitly make the Fiesta Corn salad first.
Fiesta Corn Salad
1 (15 1/4 oz) can whole kernel corn (drained)
1 cup fresh tomato (chopped)
1 cup chopped, peeled cucumber
1/2 cup chopped celery
1/2 cup diced green/red sweet pepper
2 green onions (sliced)
1/2 cup bottled Italian dressing
Combine all ingredients. Chill several hours before serving. Yield: 4-6 servings.