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3 (11 oz.) cans Shoepeg corn 3 firm tomatoes, seeded and chopped 1/2 c. thinly sliced green onions 1/2 c. red bell pepper, chopped 1/2 c. mayonnaise 1/2 tsp. salt 1/4 tsp. pepper Combine all in a bowl and cover. Chill 1 to 2 hours before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |