Monday, August 9, 2010

The Kids Cook Monday - Rainbow Corn Salad

Time for The Kids Cook Monday project again. Faith & I made a Rainbow Corn Salad for a get together with friends over the weekend.

The recipe is actually from a friend of my mom's. She told us that she had made it one year for Christmas as a side dish and it became a must-have on their table. Sounded like a great review to me.

It's another great kid-help kind of recipe. There are lots of peppers to chop (I slice the rings first, then Faith could dice it smaller), celery to dice, and a salad dressing to make & shake. Thank God for containers with tight fitting lids. ;o)

Rainbow Corn Salad:

2 cans of plain corn or 1 bag frozen
1/2 cup mixed red, orange & green peppers, diced
2 green onions, diced
1/2 c celery, diced

Combine the above in a glass bowl, mix together

In a lidded container, combine the following for dressing:
1/3 cup vinegar
1/3 oil
1/4 c sugar
1/2 tsp. salt
1 tsp. parsley
1/2 tsp. tarragon
1/tsp. basil
(I also added a bit of garlic. You can't go wrong with garlic.)

Shake well, pour over corn salad.

Refrigerate until serving.


  1. Looks delicious, so colorful and fresh!

  2. Love the Kids Cook Mondays. I even made Ben's Taco Muffins today!

  3. I am loving that you called them Ben's Taco Muffins! He's very proud of them (I froze the rest of ours).



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