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Results 31 - 40 of 203 for dressings for corn salad
Beat cream cheese and dressing mix in a large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate ...
Soften gelatin 1/4 cup cold water. Meanwhile, in saucepan bring tomato juice to boiling; add softened gelatin, stirring until gelatin is ...
33. CORN SALAD
Toss gently. Refrigerate overnight to allow flavors to blend. Serve.
34. QUICK CORN SALAD
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.
Rinse beans and corn. Add remaining ingredients and refrigerate.
Drain corn; combine all ingredients. Chill for several hours - the longer, the better). Best if made a day or two ahead.
37. CORN SALAD
Mix all ingredients together, cool and serve.
Prepare corn bread batter according to package. ... Bake at 400°F for 20 to 25 minutes. Cool. ... refrigerate for 2 hours. Yield: 12 servings.
Drain corn, add pepper, onions and cilantro. Add dressing and picante sauce. Mix well. Add seasonings. Marinate overnight before serving.
Prepare corn bread according to package directions. ... Bake at 400°F for 20 to 25 minutes or ... full). Cover and refrigerate for 2 hours.
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