Curried Yellow and White Corn Salad

Get curry in a hurry! Whip up this bountiful corn salad on spinach in just 20 minutes! MORE+ LESS-

By Pillsbury Kitchens

Updated August 2, 2016

Bake-Off® Contest 39, 2000

Rachel Kluger

Palm Springs, California

Ingredients

cup light or regular mayonnaise

to 4 tablespoons curry paste*

small green bell pepper, chopped

small red bell pepper, chopped

large stalks celery, chopped

green onions, chopped

(11-oz.) cans sweet yellow and white corn, drained

(8-oz.) can water chestnuts, drained, chopped

Fresh spinach or lettuce leaves

hard-cooked egg, sliced, if desired

avocado, peeled, pitted and chopped, if desired

1/4

cup sliced ripe olives, if desired

radishes, sliced, if desired

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1

In medium bowl, combine mayonnaise and curry paste; mix well.
2

In large bowl, combine bell peppers, celery, onions, corn and water chestnuts; mix well. Add mayonnaise mixture; stir gently to mix. Serve immediately, or cover and refrigerate until serving time.
3

To serve, arrange spinach on serving platter. Top with corn mixture. Garnish with egg, avocado, olives and radishes.

*To substitute for curry paste, use 4 1/2 teaspoons curry powder, 1 1/2 teaspoons chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin and 2 tablespoons lemon juice; mix well.