CORN SALAD

Kathleen Dineen Kelly

• 1-16 oz. can whole kernel corn, drained
• 1/2 C cheddar or Swiss cheese, cut in small cubes
• 1/4 C chopped green pepper
• 1/4 C chopped onion
• 1/4 C chopped cucumber
• 1/4 C sweet pickle relish
• 1/2 C thousand island salad dressing
• Lettuce

Combine drained corn, cheese, green pepper, onion, cucumber, and relish. Fold in dressing. Cover and chill several hours or overnight. Serve in lettuce cups. Makes 6 servings.