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Hurry-Curry Corn Salad

(9)

1 reviews

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

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

Bake-Off® Contest 37, 1996

Debbie Powyszynski

Allen, Texas

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 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup

Calories: 165.6
Calories from Fat: 100

% Daily Value

Total Fat: 11.7g; 18%
Saturated Fat 1.2g 6%
Cholesterol: 0mg; 0%
Sodium: 297.9mg; 12%
Total Carbohydrate: 15.6g; 5%
Dietary Fiber 4.2g 17% Sugars 2.7g
Protein: 2.7g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 12.80%; 13%
Calcium: 1.80%; 2%
Iron: 3.60%; 4%

Exchanges:

1 Starch; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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