“Great Salad with interesting flavors. I serve with any barbecue or my tortilla crusted shrimp, which I will post later. Original recipe from Anne Lindsay Greer's Ultimate Low-Fat Mexican Cookbook”
READY IN:
24hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine corn, cucumber, tomatoes, bell peppers, chilies and red onion in a large bowl.
  2. Season with salt, pepper and celery seed.
  3. Combine mayonnaise, sour cream and vinegar in a small mixing bowl.
  4. Toss with vegetables and refrigerate, covered, overnight.

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