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Creamy Corn Salad




Source of Recipe


TOH - Esther H.


List of Ingredients




6 cups frozen corn, thawed
3 cups chopped seeded tomatoes
1 cup cubed avocado
2/3 cup julienned sweet red pepper
2/3 cup julienned green pepper
1/2 cup chopped onion

DRESSING:
1 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/8 teaspoon pepper


Recipe



In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled.


Yield: 12 servings.


TIP: Seeding Tomatoes
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.