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Results 101 - 110 of 688 for corn salad
Cook rice according to package directions. Transfer to bowl. Cover and chill. Add corn, green pepper, cucumber, add onion to rice; mix well.
102. CORN BREAD SALAD
Mix cornbread, salt and baking soda in bowl. Stir in milk, eggs and shortening. Pour into greased 9 X 12 in baking pan. Bake at 350 for 45 ...
103. CORN BREAD SALAD
Prepare cornbread mix per package ... tomato/onion mixture, cheese, bacon, corn and dressing. Repeat layers. Garnish with crumbled bacon. Serves 10-12.
104. CILANTRO CORN SALAD
Mix salad dressing, yogurt, cilantro and ground ginger. Add corn, red pepper and jalapeno pepper; cover. Refrigerate until ready to serve.
Make Jello and set aside to cool. Break corn beef apart with a fork ... Mix all with Jello and garnish with chopped pimento and chill until set.
106. FRESH CORN SALAD
Chop tomatoes and drain if ... and 1/3 fresh corn. Drizzle about 1/4 of ... May subtract 1/2 of peppers and add lettuce to layers. 8 servings.
107. WHITE CORN SALAD
Drain corn and green beans. Set aside. ... Pour cooled vinegar mixture over vegetables and blend together. Refrigerate several hours or overnight.
108. MEXICAN CORN SALAD
Mix first four ingredients. Leave ... serving. Then mix the remaining ingredients and add. Salad will keep a couple of days if cheese not added.
Mix corn and sour cream. Chill before serving. Add chips and mix well.
In a large bowl, combine corn, baby peas, jicama, celery, ... Pour dressing over salad; toss gently to coat. ... hours. Makes 10 to 12 servings.
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