Hungry for a dinner salad but tired of eating lettuce? Check out this zesty corn salad, a simple, colorful dish that can be made with canned corn during the winter (if only fresh corn was always in season!). Regardless of what kind of corn you use, this salad is a great source of veggies and carbs, and can be eaten as a meal all its own. The onion, pepper and Italian dressing give it a nice kick.
If you’re feeling more adventurous, try mixing in a little mango pickle. Its gentle acidity will complement the sweetness of the corn and add a touch of flair to the dish. Enjoy!
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