Mexican Corn Salad

recipe

Yield:

2 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 73
Caloriesfromfat 0.0 %
Fat 1.9 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.8 g
Carbohydrate 12.6 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 77 mg
Calcium 0.0 mg

Ingredients

1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1/4 cup chopped cucumber
1/4 cup chopped seeded tomato
1 tablespoon chopped green onions
3/4 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
1/2 teaspoon vegetable oil
1/8 teaspoon ground cumin
Dash of salt
Dash of black pepper

Preparation

Combine first 5 ingredients in a medium bowl; toss well.

Combine lime juice and remaining 4 ingredients, stirring with a wire whisk. Pour lime juice mixture over vegetable mixture, and toss well. Cover and chill at least 2 hours. Stir just before serving.

Tip: This jalapeño-hot corn side dish is great served with Tex-Mex entrées like burritos and enchiladas.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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