Corn Salad


3 Cans Whole Kernel Corn
1 Large Can Petite Diced Tomatoes
1 Medium Red Onion
1 Large Green Bell Pepper
1 Tsp Of Salt (To Taste)
1 Tsp Of Pepper (To Taste)
1 Package of Real Bacon Bits
1/4 Cup Mayonnaise
1/4 Cup Ranch Dressing


  1. Drain Corn And Tomatoes Thoroughly
    Press Out As Much Liquid As Possible.
  2. Dice Onion And Bell Pepper.
  3. Combine All Remaining Ingredients
  4. Mix Thoroughly

This salad is best when refrigerated overnight.
This will allow the flavors to meld.