Corn Salad
From janick04 15 years agoIngredients
- Two cans 16-oz shoepeg corn or ten large ear parboiled shopping list
- two large tomatoes chopped shopping list
- 1 cucumber diced shopping list
- 4 green onion or 1 small sweet shopping list
- approximately 1 cup REAL MAYO. shopping list
- salt to taste. shopping list
How to make it
- Mix all ingredients together in large bowl adding mayo last.
- cover tightly, store in refrigerator at least 4 hours to let the flavors meld together.
- Best if stored overnight.
- Won't be any left to put back after meals.
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