Corn Salad

This corn salad is a great side dish that's easy to make in advance and serve when needed. Makes 6 servings. 


  • 2 cup whole kernel corn (fresh or frozen, - cooked and drained)
  • 3/4 cup tomato (chopped)
  • 1/2 cup green pepper (chopped)
  • 1/2 cup celery (chopped)
  • 1/4 cup onion (chopped)
  • 1/4 cup Ranch dressing, fat-free


1. In bowl, combine vegetables.

2. Stir in dressing.

3. Cover and refrigerate until ready to serve.

Source: University of Kentucky, Cooperative Extension Service, Food and Nutrition Calendar 2005

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Calories 67
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
a-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Total Carbohydrate 15 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars 0 g
Protein 2 g
Calcium 15 mg
Potassium 228 mg
Sodium 295 mg
Copper 59 mcg
Iron 1 mg
Magnesium 17 mg
Phosphorus 56 mg
Selenium 1 mcg
Zinc 0 mg
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