Jalapeño-Corn Salad

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 46%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 7g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 149mg
  • Calcium: 9mg

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

  1. Place corn in a colander, and rinse with cold water until thawed; drain.
  2. Combine all ingredients in a bowl; toss well.
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