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Friday, December 19, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Corn Salad
Salads
Contributed by: Michelle Kasey
Ingredients:
  • 8 ears fresh corn, cooked
  • 1 tomato, chopped
  • 1 zucchini, chopped
  • 1 cucumber, peeled and chopped
  • 1 red onion, chopped
  • 1 red or green bell pepper, chopped
  • 1â�„4 cup Italian salad dressing
Slice corn kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least one hour.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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