Fresh Vegetable Salad
by Julie Espy,

(salad, corn, tomatoes, celery, cucumber, onion, peppers, zucchini)

Fresh Vegetable Salad
Fresh Vegetable Salad

Yield: 8 - 12 servings
Prep Time: 10 min
Cook Time: 5

Dressing Ingredients

½ C sour cream
¼ C mayonaise
2 Tbsp white wine vinegar
2 Tbsp finely diced jalapeño or hot sauce to taste
1 tsp celery seed
¼ tsp salt
¼ tsp black pepper

Salad Ingredients

4 ears yellow corn, cooked, cooled, and cut off the cob
2 large tomatoes, seeded and chopped
6 stalks celery, chopped
1 cucumber, chopped
½ red onion, finely chopped
1 large bell pepper (red or orange)
1 large or 2 small zucchini, diced

  1. Dressing: In an medium bowl, whish together sour cream, mayonnaise, vinegar, jalapeño, celery seed, salt & pepper until smooth. Set aside to let the flavors marry while you prepare the veggies.
  2. Salad: Mix all the prepared vegetables together in a large bowl.
  3. Pour dressing over the salad and gently mix until well combined. Serve immediately.
  1. You can leave out the jalapeño if you don't want a spicy dressing. To control the heat substitute hot sauce to taste.
  2. If you're in a pinch, you can use 2 15-oz cans of corn that have been rinsed and drained, but the fresh corn is much better.