CORN SALAD

By stepjo7269

Best of the Best from Bell’s Best Cookbooks p. 81
Mrs. F. E. (Peggy) Robertson, Columbus Club (Book 1)

Ingredients

• Directions:
• 2 (11 oz) cans mexicorn, drained
• 1 green bell pepper, chopped
• 2 cucumbers, peeled and diced
• 1 onion, chopped
• 3 T. mayonnaise
• 1 tomato, chopped
• Combine corn, bell pepper, cucumber, onion and mayonnaise; cover and chill.
• Add tomatoes before serving.

Preparation

Step 1

As above.