Mississippi Corn Salad **** 3/95

Categories:
corn, salads

2 green onions
1 can 16 oz shoe-peg corn; drained
1 small tomato; chopped
1/4 cup miracle whip
1/4 cup plain yogurt or sour cream
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Slice green onions and their tops. Stir together green onion, corn, tomato, mayonnaise, yogurt, basil, salt and pepper in a bowl. Cover and refrigerate for 4 to 24 hours.

Yield: 4 servings