Corn Salad
This is better if made the day isbetter if made the day before serving. It is especially good served with fish.
2 (11-ounce) cans extra sweet whole kernel corn, drained
1 cup chopped Vidalia onion
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup mayonnaise
Salt and pepper to taste
1 tomato, chopped
Combine all ingredients except tomato in large glass bowl. Stir to combine. Refrigerate overnight. At serving time, stir in tomato. Yield: 8-10 servings.
Phyllis Benson
Milledgeville,
Testing note: If red peppers are not available, use 1 small jar pimento peppers, chopped. Add shredded fresh basil or chopped fresh cilantro for a different flavor.
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