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Results 101 - 110 of 521 for canned corn salad
101. CORN SALAD
Mix the first 4 ingredients ... well and pour over corn mixture. Stir in. Place in airtight container and refrigerate for 8 hours before serving.
Mix all ingredients at least 3-4 hours before serving time. Will keep for several days in refrigerator. Good with all kinds of barbecue.
103. BELGIUM SALAD
Mix and bring to boil 3/4 cup vinegar, 1 cup sugar, 1/2 cup oil, 1 teaspoon salt and 1 teaspoon pepper. Pour over vegetables and marinate ...
104. BEAN-PEA SALAD
Drain canned vegetables well. Add to chopped ... oil, and sugar to a boil. Pour over vegetables. Mix well. Refrigerate overnight before serving.
105. HOT CHICKEN SALAD
Cook rice and drain, pouring ... almonds. Then put corn flakes in melted butter; mix ... 350°F 20 to 30 minutes or until flakes are golden brown.
Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil ... flavors blend. Let salad warm slightly before serving. Serves 8.
107. MEXICAN CORN SALAD
Drain corn and mix with celery, onions and Catalina dressing. Chill until ready to serve. Add Fritos when you serve.
108. HOT CHICKEN SALAD
Split, bone, and cook chicken breasts. Mix above and place in a casserole. Cover with stuffing mix. Pour 1/4 pound melted butter on top. ...
109. CORN SALAD
Drain corn. Chop onions and tomato and add to the corn. Mix and add the rest of the ingredients. Serve cold.
110. PINTO BEAN SALAD
Crumble corn bread in pan, then put ... of corn bread. Mix peppers, onions, tomatoes, and mayonnaise and place on top of beans and corn bread.
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