Mississippi Corn Salad - cooking recipe

Ingredients

2 (16 oz.) cans Shoe Peg white corn
1 large tomato, seeded and chopped
1/4 tsp. salt
1/4 c. plain yogurt or substitute 1/2 c. mayonnaise
4 green onions
1/4 c. mayonnaise
1/4 tsp. pepper

Preparation

Slice green onions and their tops.
Stir together with corn, tomato, mayonnaise, yogurt, salt and pepper in a large bowl. Cover and refrigerate for 4 to 24 hours.
Makes 8 to 10 servings.