Pilgrim Corn Salad

(14)
2 reviews.
  • 20 min prep time
  • total time
  • 11 ingredients
  • 8 servings

Ingredients

2
(11-oz.) cans Green Giant™ SteamCrisp® White Shoepeg Corn, drained
3/4
cup sweetened dried cranberries
1/4
cup chopped pecans
2
tablespoons balsamic vinegar
2
tablespoons olive oil
1
tablespoon apricot preserves
1
teaspoon Dijon mustard
1
teaspoon Worcestershire sauce
2
tablespoons finely chopped fresh basil
Fresh basil sprigs
8
pecan halves

Directions

  1. 1 In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
  2. 2 In small bowl, combine vinegar, oil, preserves, mustard and Worcestershire sauce; beat with wire whisk until smooth. Add vinegar mixture and chopped basil to corn mixture; toss to coat well. Let stand 10 minutes.
  3. 3 To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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