Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Fresh Corn-Cilantro Salad

This fresh corn-cilantro salad pairs well with any Mexican main dish. 

Cooking Light JUNE 1998

  • Yield: 8 servings (serving size: 3/4 cup)

Ingredients

  • 5 cups fresh corn kernels (about 10 ears)
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups chopped red bell pepper
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • Olive oil-flavored cooking spray
  • 2/3 cup chopped fresh cilantro
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced seeded jalapeño pepper
  • 4 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.

Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.

Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 26%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.1g
  • Carbohydrate: 24.3g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 93mg
  • Calcium: 21mg
advertisement

Go to full version of

Fresh Corn-Cilantro Salad recipe

advertisement