Mexican Corn Salad

Recipe from Oxmoor House

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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

  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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