Mexican Corn Salad
Yield: 2 servings (serving size: 2/3 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 73
- Calories from fat: 0.0%
- Fat: 1.9g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.8g
- Carbohydrate: 12.6g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 77mg
- Calcium: 0.0mg
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.
Mexican Corn Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- PUBLICATION: Oxmoor House
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