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16 servings, 1/2 cup each
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Prepare salad as directed but do not add basil. Refrigerate up to 24 hours. Toss with basil just before serving.
Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.
For a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
The fresh vegetables in this delicious low-fat side salad team up to provide vitamin C. Eating well never tasted so good!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a great salad for a party. I took a few shortcuts. Didn't want to heat up the grill so I used frozen corn & green beans and Dijon mustard. First time to use jicama. It was a great crunch addition. Everyone loved this salad
I didn't think that this was going to go over very well, but it was a big hit at a dinner party! The guests all asked me to email them the recipe!
I made this salad for a family gathering on Memorial Day and every one loved it. My son phoned later and asked for the recipe. It is very tasty and easy to make. It's a big plus that you can make it ahead of time, perfect to take to a picnic or BBQ. I will definitely make it again.