| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 81 - 90 of 521 for canned corn salad
81. CORN SALAD
Toss gently. Refrigerate overnight to allow flavors to blend. Serve.
82. CORN SALAD
Mix all ingredients together, cool and serve.
Prepare corn bread batter according to package. ... Repeat layer (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.
84. CORN SALAD
Toss first four ingredients together in separate bowl mix other ingredients until sugar, salt, and dry mustard is dissolved. Then pour over ...
Beat cream cheese and dressing ... Serve with tortilla chips. Makes 4 cups spread, but can easily be halved using 4 teaspoons of dressing mix.
In a bowl, mix beans with corn, bell pepper, jalapeno chilies, ... or up until next day. Pour into a bowl lined with lettuce leaves. Serves 6.
Drain all canned veggies. Pour vinegar, oil and sugar over veggies and let stand at least 24 hours. May be kept 4 or 5 days. ENJOY!
Roast peppers and slice into strips. Cut corn from cob, cook 3 minutes ... until mixture thickens. Stir dressing into vegetables. Serve and enjoy.
Combine vegetables in bowl and stir. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours. Drain before ...
Prepare cornbread mix; stir in ... beans, mayo mix, corn, tomatoes, green peppers, onion, ... rest of ingredients. Cover; refrigerate for 2 hours.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables