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Summertime Corn Salad

In a bowl, summer corn salad combines crisp vegetables, juicy, sweet corn kernels, and a zesty dressing that awakens your taste buds. You'll want to bring this salad to barbecues and picnics, or simply eat it as a cool, light side dish on a hot afternoon.
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Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cans white shoepeg corn drained (11 oz each)
  • 1 cucumber peeled and chopped
  • 1 tomato seeded and chopped
  • 1 bunch green onions chopped
  • 1 green bell pepper chopped
  • 1 jar diced pimiento drained and rinsed (4 oz)
Dressing:
  • ⅓ cup plain or vanilla yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons vinegar
  • ½ teaspoon dry mustard

Method
 

Prepare the vegetables:
  1. In a large mixing bowl, combine the drained shoepeg corn, chopped cucumber, chopped tomato, chopped green onions, chopped green pepper, and diced pimiento.
Make the dressing:
  1. In a small bowl, whisk together the yogurt, mayonnaise, vinegar, and dry mustard until smooth and well combined.
Mix salad and dressing:
  1. Pour the dressing over the corn and vegetable mixture. Gently toss everything together until the salad is evenly coated with the dressing.
Chill and serve:
  1. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled as a refreshing side dish.
  2. Enjoy!