Spicy Corn Salad

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

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Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Protein: 2.5g
  • Carbohydrate: 14.4g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 394mg
  • Calories from fat: 54%
  • Fiber: 4.0g
  • Calcium: 23mg


  • 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)


  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.
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