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Corn and Carrot Salad with Golden Raisins


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Recipe Courtesy of

43211 Based on 4 Reviews

Servings: 4
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 pound carrots, grated, about 2 cups
1 cup frozen corn kernels, thawed and drained
1/2 cup golden raisins
5 tablespoons chopped fresh parsley leaves
Salt and freshly cracked black pepper

Directions

In a small bowl, whisk together the mayonnaise, oil, and lemon juice.

Combine the carrots, corn kernels, raisins, and parsley leaves in a large serving bowl. Pour the dressing over the salad and season, to taste, with salt and pepper. Serve immediately or store, covered, in the refrigerator until ready to use.

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Reader Comments:

54321

The pastor of my Baptist church made a corn salad with crushed Frito's on top and he said it was Paula's recipe but I can't find it, can you help me,please? Thank You, Judy Clark

By Judy Clark on June 04, 2011

54321

My family as well as, myself loved this recipe! It was a big hit with our seafood ensemble!

By Anonymous on February 07, 2011

54321

My sister-in-law made this salad for a covered dish dinner. It was a big hit. If I were making it for my family only, I would add some spice, but we all enjoyed it as it was.

By Anonymous on April 26, 2010

21321

My husband and I didn't like this at all. Not enough flavor in the dish...just tasted like cold corn and shredded carrots. Sorry Paula. This is the only Paula Deen recipe we have not liked.

By Anonymous on April 13, 2010

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