Shoe Peg Corn Salad
- Yield: 2.5 cups 1x
1 can white shoe peg corn, rinsed and drained (11 ounces)
1 small tomato, chopped
¼ cup green bell pepper, chopped
¼ cup onion, chopped
1 stalk of celery, chopped
½ tablespoon low-fat mayonnaise
¼ teaspoon black pepper (optional)
Can opener (adult use)
Sharp knife (adult use)
- Wash hands; get out ingredients and utensils.
- Mix together corn, tomato, green bell pepper, onion and celery.
- Add mayonnaise and pepper and stir until mixed thoroughly.
- Cover and chill until ready to serve. Enjoy!
Adults: Wash hands and vegetables. Use can opener to open corn; drain and rinse. Use a sharp knife to chop vegetables.
Change it up! Add/swap veggies like cucumbers, broccoli, cauliflower, or peppers of any color. Low-fat plain yogurt can be used in place of the mayo. White or yellow canned corn can be used if white shoe peg corn is not available.
- Serving Size: 1/2 cup
- Calories: 80
- Sodium: 200mg
- Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: snacks, corn, tomatoes