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Corn Salad

Kathleen Dineen Kelly

  • 1-16 oz. can whole kernel corn, drained
  • 1/2 C cheddar or Swiss cheese, cut in small cubes
  • 1/4 C chopped green pepper
  • 1/4 C chopped onion
  • 1/4 C chopped cucumber
  • 1/4 C sweet pickle relish
  • 1/2 C thousand island salad dressing
  • Lettuce

Combine drained corn, cheese, green pepper, onion, cucumber, and relish. Fold in dressing. Cover and chill several hours or overnight. Serve in lettuce cups. Makes 6 servings.

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