Any hearty Tex-Mex entree calls for a pepper-flavored side dish like Mexican Corn Salad.
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1/4 cup chopped cucumber
1/4 cup seeded, chopped tomato
1 tablespoon chopped green onions
3/4 teaspoon seeded, minced jalapeno pepper
2 teaspoons fresh lime juice
1/2 teaspoon vegetable oil
1/8 teaspoon ground cumin
Dash of salt
Dash of pepper
How to Make It
Combine first 5 ingredients in a medium bowl; toss gently. Combine lime juice and remaining ingredients, stirring with a wire whisk. Pour lime juice mixture over vegetable mixture, and toss gently. Cover and chill thoroughly. Stir just before serving.
Cooking Light Light Cooking for Two
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