Quick Corn Salad
“This sensational salad is a delight to serve because you can make it ahead and it’s an easy way to put garden bounty to good use. With colourful ingredients like corn, tomato and green pepper, it’s also pretty in the bowl and on your plate.” —Rita Reifenstein, Evans City, Pennsylvania
Photo: Taste of Home
- 2 cups fresh or frozen sweet corn
- 3/4 cup chopped tomato
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup ranch salad dressing
- In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
3/4 cup: 138 calories, 7g fat (1g saturated fat), 2mg cholesterol, 169mg sodium, 18g carbohydrate (7g sugars, 3g fibre), 3g protein.
Diabetic Exchanges: 1.500 fat, 1 starch.