As Labor Day approaches, and the summer of 2013 comes to a close, I’m excited that Autumn is just around the corner. There are some foods that taste like summer to me: Corn, Tomatoes, Cucumbers. I grew up eating a summer salad of tomatoes, onion, and cucumber with a splash of white vinegar, salt and pepper. The recipe for the Summer Corn Salad contains all this and more to make a mouth-watering side for the official, end of the summer, cookout. Happy Labor Day!
Sometimes a single photo speaks volumes.
Summer Corn Salad
Ingredients
2 cans shoe peg corn drained
2 tomatoes chopped (do not peel)
1 bell pepper chopped (any color)
1 small purple onion chopped (I used 1/2 onion)
1 cucumber chopped
1/2 cup sour cream
4 Tablespoon mayonaise
2 Tablespoon white vinegar
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1 teaspoon salt (the original recipe called for 2 tsp)
Directions
- Mix all the vegetables
- Combine the remaining ingredients and pour over the veggies
- Cover and refrigerate overnight
- Top with some chopped chives (if you like)
Recipe from Nancy P. Thanks!
