Barbeque Salad

Karina Salad

salt & pepper to taste
4 celery stalks, chopped
2 red bell peppers, diced
2 1/2 cups corn, washed
1/4 cup mayo with olive oil

1. wash veggies
2. dry veggies (don’t want your salad TOO watery)
3. chop and dice
4. add all together in a bowl
5. sprinkle salt and pepper
6. refrigerate for an hour
7. serve


* This salad was inspired by my cousin Karina Michelle. It goes GREAT with steak and wonderful to bring to a barbeque.

3 thoughts on “Barbeque Salad

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