Quick Corn Salad - cooking recipe
Ingredients
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2 c. fresh or frozen whole kernel corn, cooked and drained
3/4 c. chopped tomato
1/2 c. chopped celery
1/4 c. fat-free Ranch salad dressing
1/2 c. chopped green pepper
1/4 c. chopped onion
Preparation
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In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Yield: 8 servings.
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