Corn Salad
By Janice Caudill

Overall Rating 

Description
This is a favorite when gardens are ripe.

Ingredients
two cans 16-oz shoepeg corn or ten large ear parboiled
two large tomatoes chopped
1 cucumber diced
4 green onion or 1 small sweet
approximately 1 cup REAL MAYO.
salt to taste.

Directions
Mix all ingredients together in large bowl adding mayo last. cover tightly, store in refrigerator at least 4 hours to let the flavors meld together. Best if stored overnight. Won't be any left to put back after meals.

Cook Time: 10 Min
Servings: 8