Corn Salad I

Recipe Description

6 servings, 13 minutes preparation


  • 1½ cups frozen peas
  • 1 (12 ounces) can whole kernel corn, drained
  • 1 cup peeled diced cucumbers
  • 2 tablespoons chopped green onions
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • 1 clove garlic, crushed
  • ½ teaspoon salt
  • 1 dash black pepper
  • ? teaspoon dry mustard
  • ? teaspoon cayenne pepper
  • lettuce leaves, for serving


  1. Cook the peas in a small amount of boiling water 3 minutes and drain immediately.
  2. Cool, then combine with the corn, cucumber and onions in a large bowl.
  3. Shake remaining ingredients except lettuce in a small jar with a tight-fitting lid and pour over the vegetables, tossing until all are coated.
  4. Cover and chill.
  5. Serve on lettuce leaves.
This article uses material from the "Corn Salad I" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License