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Mexican Corn Salad

Yield 2 servings (serving size: 2/3 cup)

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

Nutrition 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

How to Make It

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

  2. 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.

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

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