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
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
- Place corn in a colander, and rinse with cold water until thawed; drain.
- Combine all ingredients in a bowl; toss well.
Jalapeño-Corn Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- OCCASION: Spring
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Jalapeño Corn Cakes
Sunset -
Orzo, Corn, and Roasted Bell Pepper Salad
Cooking Light -
Zesty Three-Bean and Roasted Corn Salad
Cooking Light
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