Skip to main content Share
& Save

Corn and Carrot Salad with Golden Raisins

By Paula Deen


Difficulty: Easy



  • 2 tablespoons mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 lb grated, about 2 cups carrots
  • 1 cup thawed and drained frozen corn kernels
  • 1/2 cup golden raisins
  • 5 tablespoons fresh parsley
  • salt
  • freshly cracked black pepper


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.

I'm not interested