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

1. Mix all the vegetables
2. Combine the remaining ingredients and pour over the veggies
3. Cover and refrigerate overnight
4. Top with some chopped chives (if you like)

Recipe from Nancy P.  Thanks!