Menu
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Curried Yellow and White Corn Salad

Curried Yellow and White Corn Salad
  • Prep 20 min
  • Total 0 min
  • Ingredients 13
  • Servings 8
Get curry in a hurry! Whip up this bountiful corn salad on spinach in just 20 minutes!
Updated August 2, 2016
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Rachel Kluger
Palm Springs, California

Ingredients

  • 1 cup light or regular mayonnaise
  • 2 to 4 tablespoons curry paste*
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 2 large stalks celery, chopped
  • 2 green onions, chopped
  • 2 (11-oz.) cans sweet yellow and white corn, drained
  • 1 (8-oz.) can water chestnuts, drained, chopped
  • Fresh spinach or lettuce leaves
  • 1 hard-cooked egg, sliced, if desired
  • 1 avocado, peeled, pitted and chopped, if desired
  • 1/4 cup sliced ripe olives, if desired
  • 2 radishes, sliced, if desired

Steps

  • 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.

Nutrition Facts

Serving Size: 3/4 Cup
Calories from Fat
140
% Daily Value*:
Vitamin A
35%
35%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved