This delicious salad uses so many things from your garden (or at least from your trip to the farmers’ market or grocery store).
Vegetables
4 cups cooked yellow or white whole kernel corn*
2 large tomatoes, diced
1 cup finely diced green bell pepper
½ cup finely diced onion
1 small cucumber, peeled, seeded, and chopped
Salad Dressing
½ cup sour cream
⅓ cup mayonnaise
2 tablespoons vinegar
1 tablespoon sugar
½ teaspoon celery seeds
½ teaspoon dry mustard
1 teaspoon salt
½ teaspoon black pepper
To prepare the vegetables: Combine the cooked and drained corn in a large salad bowl. Add the diced tomatoes, green pepper, onions, and cucumber.
To make the salad dressing: Combine the sour cream, mayonnaise, vinegar, sugar, celery seeds, dry mustard, salt, and black pepper together in a small bowl. Pour over the corn mixture, stirring to coat well. Cover and chill until serving time.
Makes 8 to 10 servings.
* You can also use 2 (15.25-ounce) cans of corn, drained