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Results 71 - 80 of 688 for corn salad
Bring sugar, vinegar, salt and oil ... point. Cool. Add the beans, corn, celery and cauliflower. Put in container and keep in the refrigerator.
MIX salad dressing, yogurt, cilantro and ground ginger. ADD corn, red pepper and jalapeno pepper; cover. Refrigerate until ready to serve.
Cook corn according to package directions until ... well. Pour over salad mixture; toss gently to coat. Cover; ... to 2 hours to blend flavors.
74. CORN BREAD SALAD
Preheat oven to 400°F. Prepare ... beans, mayonnaise mixture, corn, tomatoes, green onions, bacon, ... and refrigerate 2 hours. Serves 12.
Drain peas, beans, corn and onion; mix together. Combine oil, vinegar and sugar. Pour over vegetables. Refrigerate 24 hours. Drain and serve.
Combine beans, cheese, corn, onions, celery and red ... with bean mixture; chill. Serve with additional picante sauce, if desired. Serves 8-10.
Blend corn beef and all other ingredients. Let stand overnight in refrigerator.
Drain beans; put into large bowl. Add corn, onion and parsley; toss ... covered overnight. Taste and adjust seasonings. Serve at room temperature.
79. CORN BREAD SALAD
Mix mayonnaise, sour cream and Hidden Valley together. Mix all veggies, salt and pepper together. After cornbread is cook, cut in half long ...
80. CORN SALAD
Add ingredients to corn. Mix with 2 to 3 tablespoons mayonnaise.
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