Ingredients
- 6 cups fresh or frozen corn
- 3 cups chopped and seeded tomatoes I use grape tomatoes and cut them in half
- 1 cup avocado chopped
- 2/3 cup green bell pepper chopped
- 2/3 cup red bell pepper chopped
- 1/2 cup red or white onion chopped
- Mix all ingredients and set aside.
Dressing
- 1 cup mayonanaise
- 4 tblspns red wine vinegar
- 2 tblspns yellow mustard
- 1 tspn salt
- 1/8 tspn black pepper
- 2 tspns cummin powder
- 1 tspn chili powder
- 2 tblspns lime juice
- 2 tablespoons lime juice
Servings:
Instructions
- Mix all ingredients and set aside.
Dressing
- Whisk all ingredients until smooth. Pour over corn salad and mix well. Serve at room temperature or cold. Store any left overs in the refrigerator.
Recipe Credits:
Glenda McClelland, Van Buren
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