Wednesday, May 13, 2015

corn salad

2 cups corn, canned, frozen, or fresh
1 container mushrooms, sliced & sauteed
1 red bell pepper, diced
2 pickles, diced
2 T. light mayonnaise or olive oil
2 T. vinegar
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried dill or 1 tsp. fresh dill

Combine all ingredients in a bowl and mix well. Marinate 15 minutes before serving.



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