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Corn Salad




Source of Recipe


Eversae


Recipe Introduction


This is a favorite when gardens are ripe.


List of Ingredients




Corn Salad



two cans 16-oz shoepeg corn or ten large ear parboiled
two large tomatoes chopped
1 cucumber diced
4 green onion or 1 small sweet
approximately 1 cup REAL MAYO.
salt to taste.


Recipe




Mix all ingredients together in large bowl adding mayo last. cover tightly, store in refrigerator at least 4 hours to let the flavors meld together. Best if stored overnight. Won't be any left to put back after meals.


Cook Time: 10 Min
Servings: 8