Sunday, August 19, 2012

Summer Corn Salad

1 bag frozen corn
1 tablespoon vegetable oil
1-2 cups grape tomatoes, halved
1 large cucumber, peeled and cut into chunks
2 tablespoons minced sweet onion
Poppy seed dressing

Lightly brown the corn in vegetable oil, then cool.  Layer other vegetables in bowl, ending with the cooled corn.  Chill until ready to serve.  Just before serving toss with your favorite poppy seed dressing.  Easy and tasty!

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