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Title: Mexican Corn Salad
Categories: Diabetic Salad Vegetable Mexican
Yield: 4 Servings
| 20 | oz | Corn; whole kernel |
| 1 | Pimiento; chopped | |
| 1 | Onion; chopped | |
| 1 | Green pepper; chopped | |
| 1 | sm | Cucumber; chopped |
| 1/2 | c | Salad dressing; French |
| Lettuce cups; |
Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add French dressing and mix well. Serve in lettuce cups.
SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.
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