Ingredients20 m servings 117 cals
- Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.
Per Serving: 117 calories; 8.3 g fat; 10.2 g carbohydrates; 1.9 g protein; 4 mg cholesterol; 158 mg sodium. Full nutrition
ReviewsRead all reviews 6
You'll notice that no salt or pepper is included in the directions, and it needs some. It could be that a store-bought ranch dressing would have had enough, but I made Low Fat Buttermilk Ranch ...
This recipe was absolutely delicious!!! I didn't add the celery because I don't like it, but it was still great. Everyone enjoyed it and can't wait for me to make more.
This is a stand-by for covered dish lunches at my house church. I generally have the ingredients on hand and it can be thrown together in a few minutes using pre-chopped veggies from the superma...
Very nice and easy fresh side salad. I used a combination of fresh parsley, thyme, and basil (we don't like cilantro) plus a bit of garlic salt and pepper to ramp up the ranch flavor.