Thursday, October 25

Just Because It Doesn't Have Spice, Doesn't Mean It Doesn't Have Taste Corn Salad

One of our friends at work is starting a new job, so we're having food day for her tomorrow. I've made a different corn salad for food day before, but that one has yummy stuff like onions and peppers, but the friend that's leaving doesn't like spicey, so I made a new recipe just for this occasion.

Mild Corn Salad

2 cans (15.25 oz) white corn
2 packages (1 lb) frozen yellow corn
1 can (6 oz) medium black olives
2 cans (14.5 oz) diced tomatoes with basil and garlic
1 bunch celery
2 cups finely shredded sharp cheddar

Thaw frozen corn in strainer under cool water. Chop black olives and celery, add to strainer. Empty white corn cans into strainer too. Drain well. Move to bowl. Add tomatoes, draining somewhat if needed, and add cheese. Fold ingredients, don't stir. Refrigerate until serving. Makes about 10-13 cups.

P.S. I had 6 cup containers to put the salad in, so I filled one with this mild version, and chopped up 1/2 onion and added it to the rest of the salad, and filled another container with the regular version.
I wonder which will be eaten quicker? ;p

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