Spanish corn salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Canned whole kernel corn |
| 8 | Tomatoes | |
| 1 | Pimiento, chopped | |
| 1 | Onion, chopped | |
| 1 | Green pepper, chopped | |
| 1 | cup | Cucumber, diced |
| Salt & pepper to taste | ||
| Cayenne to taste | ||
| Tabasco to taste | ||
| Paprika | ||
| Mayonnaise or French dressing | ||
Directions
Drain corn, saving the juice for soup later. Scoop out the center of the tomatoes , making shells. Mix the tomato centers with the corn, pimiento, onion, green peppers, cucumber and seasoning. Blend with salad dressing, with French or mayonnaise. Fill the tomato cups with the mixture, top with mayonnaise and a dash of paprika. Serve on lettuce or spinach leaves.
Tootie's Note: Use the Del Monte corn with pimientos and peppers to save time. Use only vadilia onions. Use Mother's mayonnaise or French dressing recipes.
NOTES : Pretty Summer Salad.
Recipe by: Family Recipe Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 27, 1997
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