Corn Salad | Illinois Extension | UIUC

Ingredients

• 1 can (15 ounces) corn
• drained or 1 and 3/4 cup cooked fresh corn kernels
• 1/2 cup green pepper
• chopped
• 1/4 cup onions
• diced
• 1 cup tomato
• -Dressing-
• 1/4 cup low-fat sour cream or nonfat yogurt
• 2 tablespoon low-fat mayonnaise or salad dressing
• 1 tablespoon vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon celery seed