Bake-Off® Contest 37, 1996
Allen, Texas

Hurry-Curry Corn Salad

Need a new idea for salad? Try this crunchy curried corn salad that's especially good when served with chicken or pork.

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  • prep time 20 min
  • total time
  • ingredients 9
  • servings 8
 

Ingredients

Salad

1/3
cup sliced green onions
1/3
cup chopped celery
1
medium tomato, diced
1
medium avocado, peeled, diced
2
(11-oz.) cans Green Giant™ SteamCrisp® Niblets® Extra Sweet Whole Kernel Sweet Corn, drained

Dressing

1/3
cup seasoned rice vinegar
1/4
cup oil
2
to 3 teaspoons curry powder
1/2
teaspoon seasoned salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine all salad ingredients; stir gently.
  • 2 In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; mix gently. Serve immediately or cover and refrigerate until serving time.
  • 1 In medium bowl, combine all salad ingredients; stir gently.
  • 2 In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; mix gently. Serve immediately or cover and refrigerate until serving time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
170
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
310mg
310%;
Total Carbohydrate
14g
14%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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