LITTLE ROCK — Robbie Gastineau’s Corn Salad

From the Kitchen of Winona Woods, Pea Ridge 2008 Library of Treasures Cookbook

2 cans whole kernel corn (or frozen corn)

1 c. celery, finely chopped

1/2 c. red or green onions, chopped

3 ripe tomatoes, seeded and chopped

1/2 c. mayonnaise

1/4 c. vinegar

1 Tbsp. sugar

If using frozen corn, cook until hot and let cool.

Mix together corn, celery, onion and tomatoes; set aside. Combine mayonnaise, salt, vinegar and sugar;

mix well. Pour over corn mixture and mix well. Refrigerate.

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Box 25, Pea Ridge, AR, 72751, call 451-1196 or e-mail to [email protected].

Opinion, Pages 4 on 09/14/2011