Sunday, June 29, 2008
Today we had crock pot BBQ chicken. To go along with it, we had baked beans and this quick corn salad.
2 cans whole kernel corn (or you could use freshly cooked corn that has been cooled)
1 medium tomato, diced small
1/2 onion, diced small
1 pack taco seasoning
2 Tbs olive oil
Mix together the corn, tomatoes and onion. Drizzle over the olive oil, then mix in the taco seasoning. Put in the fridge and chill for a couple of hours before serving.
You could also add in black olives, cucumber, black or cilantro. Since I didn't have any of these on hand today, we had the pared down version.