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Spicy Corn Salad

Oxmoor House
Prep time 19 mins
Cook time 10 mins
Yield 6 servings (serving size: 3/4 cup)
The heat of the poblano and jalapeño peppers in this recipe will add a zesty kick to any fiesta.

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)

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection