Corn Salad

Name: Corn Salad
Yield: 6
Ingredients: 1 green or red bell pepper; 3 cups of fresh corn, cooked or canned; 1 1/2 cups of fine-sliced salted fatback; 3 green onions with green tops, thinly sliced; 2 tablespoons of finely chopped pickles; 1/3 cup of mayonnaise; 1/4 cup of sour cream; 1 tablespoon of vinegar; to taste salt and pepper; 1/2 teaspoon of mustard; 1/4 teaspoon of chopped fresh tarragon

1
1 green or red bell pepper
2
3 cups of fresh corn, cooked or canned
3
1 1/2 cups of fine-sliced salted fatback
4
3 green onions with green tops, thinly sliced
5
2 tablespoons of finely chopped pickles
6
1/3 cup of mayonnaise
7
1/4 cup of sour cream
8
1 tablespoon of vinegar
9
to taste salt and pepper
10
1/2 teaspoon of mustard
11
1/4 teaspoon of chopped fresh tarragon

Ingredients

1
1 green or red bell pepper
2
3 cups of fresh corn, cooked or canned
3
1 1/2 cups of fine-sliced salted fatback
4
3 green onions with green tops, thinly sliced
5
2 tablespoons of finely chopped pickles
6
1/3 cup of mayonnaise
7
1/4 cup of sour cream
8
1 tablespoon of vinegar
9
to taste salt and pepper
10
1/2 teaspoon of mustard
11
1/4 teaspoon of chopped fresh tarragon

Directions

1
Wash and slice half the bell pepper, remove seeds and finely chop the remaining pepper
2
Set aside
3
Combine in a bowl corn, fine-sliced salted fatback, finely chopped bell pepper, green onions, and pickles
4
Refrigerate
5
Whisk together in another bowl mayonnaise, sour cream, vinegar, salt to taste, mustard, pepper, and tarragon
6
Refrigerate
7
Before serving, gently mix the vegetables with the dressing
8
Serve over lettuce leaves and garnish with bell pepper slices
9
Serve chilled for 6 hours.