Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This fresh corn-cilantro salad pairs well with any Mexican main dish. 

Recipe by Cooking Light June 1998

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.

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  • Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.

Nutrition Facts

130 calories; calories from fat 26%; fat 3.7g; saturated fat 0.5g; mono fat 2g; poly fat 0.8g; protein 4.1g; carbohydrates 24.3g; fiber 4.4g; iron 1.3mg; sodium 93mg; calcium 21mg.
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