Tuesday, July 19, 2011

Summer Corn Salad

I saw this recipe on Southern Plate & new I had to make it. I bought some of the Tostitos Scoops to use for dipping.

2-15 ounce cans whole kernel corn, drained*
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)

Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!
*If you’d like to use fresh or frozen corn just cook it in water until tender and drain well.

1 comment:

aims said...

Mmm, Yum, this looks so good! Thanks for sharing!

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