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6 servings, 1 cup (250 mL) each
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Salad can be stored in refrigerator up to 2 days.
To enjoy this delicious salad year-round, simply substitute 3 cups drained canned or frozen corn kernels for the cooked corn on the cob.
The red pepper in this crunchy, tasty salad is an excellent source of vitamin C.
* 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.
I have made this numerous times, we love it! I use fresh corn or canned, either is good.