Jalapeño-Corn Salad

recipe
Prep: 8 minutes. It makes a nice presentation to serve the corn salad spooned over the meat.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 49
Caloriesfromfat 46 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 7 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 149 mg
Calcium 9 mg

Ingredients

1/2 cup frozen whole-kernel corn
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1/4 cup chopped tomato
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice (about 2 limes)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper

Preparation

Place corn in a colander, and rinse with cold water until thawed; drain.

Combine all ingredients in a bowl; toss well.

Note:

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note