• The Tastiest Corn Salad On The Planet!

    As I’ve told you before, here at Texansunited.com we don’t make what we don’t plan to feed our families. In fact, at our house the routine is to snap a photo, ask the blessing, and dig in! So…..I am being very honest when I tell you that this is the tastiest, most refreshing corn salad I have ever eaten.

    Like most of the “recipes” I share with you, you will have to adjust this to fit your taste and the size of your crowd.

    CORN SALAD INGREDIENTS

    Ingredients

    Whole Kernal Corn, drained (I used two cans but have made this when I needed 10.)
    Stuffed Green Salad Olives* (I used most of a 5.75 oz. jar.)
    Sliced Black Olives (I only had a large can, and I sliced about 1/2 of it.)
    Green Onions (If my onions are really fresh, I like to use as much of the green as possible.)
    Tomatoes (I sliced cherry about 12 cherry tomatoes.)
    Bottled Ranch Dressing to taste

    These ingredients and amounts are totally up to you. As for me, I’m using what I have in the house today. Since I had green salad olives, I did not have to slice those. Since I only had large cans of black olives, I did have to slice. My onions were still very good, but they were not fresh enough for me to slice a lot of the green top, which I really prefer for this salad.

    Directions

    Pour corn into plastic bowl or mixing bowl. Add olives and stir. Add onions in whatever amount and whatever size pieces you prefer. Stir all and refrigerated until cold.

    CORN SALAD

    Since it only takes about 10 minutes to stir this up, it can be made in the morning and not served until lunch or dinner.

    Right before serving, cut up tomatoes (Do not add these early or your salad will have too much juice in it and be a bit mushy.).

    Pour Ranch Dressing over all and stir well without treating your tomatoes harshly (I used about 1/4 of a large bottle.).

    Put salad in your serving bowl and serve. It’s pretty, and its delicious!

    CORN SALAD

    *The green olives not only provide color; they also give the salad a needed kick. If you just do not like olives, you might consider using marinated artichoke hearts, sliced into small bits. These will help add flavor; however, be sure to use pimentos for the needed color.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Our Texas Recipes, Side Dish/Bread and tagged , , , , , , . Bookmark the permalink.

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