Spicy Corn Salad

Spicy Corn Salad Recipe
Oxmoor House
The heat of the poblano and jalapeño peppers in this recipe will add a zesty kick to any fiesta.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 115
Fat 6.9 g
Satfat 1.1 g
Protein 2.5 g
Carbohydrate 14.4 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 394 mg
Caloriesfromfat 54 %
Fiber 4.0 g
Calcium 23 mg

Ingredients

1 ripe avocado, seeded and diced
2 cups grape or cherry tomatoes, halved
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
3/4 teaspoon salt
1 (2.25-ounce) can sliced ripe olives, drained
1 poblano chile, chopped
1 jalapeño pepper, seeded and minced
3 tablespoons cider vinegar
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
Curly leaf lettuce leaves (optional)

Preparation

Combine first 9 ingredients in a large bowl; toss gently.

Combine vinegar, lime rind, and juice. Drizzle over salad; toss gently to coat. Let stand 10 minutes. Serve salad in lettuce-lined bowls, if desired.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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