Corn Salad with Lime Vinaigrette Recipe - Allrecipes.com
Corn Salad with Lime Vinaigrette Recipe
  • READY IN 45 mins

Corn Salad with Lime Vinaigrette

Recipe by  

"I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    45 mins

Directions

  1. Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  2. Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  3. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Avocado can be added immediately prior to serving to avoid browning.
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Reviews More Reviews

Jul 08, 2014

Made recipe exact except cut kernels off 3 left over corn on cob and only one tomato. Diced avocado and tomato smaller than original image. Was fantastic as a summer salsa with grilled chicken fajita burrito and rice. Kind of like Chipotle. A new fav in my house and great way to use left over (cooked) corn on cob.

 
Jul 07, 2014

I made this recipe last night and it was instantly devoured. The only thing I would suggest is use half as much olive. Otherwise it's delicious

 

3 Ratings

Jun 21, 2014

We loved this recipe! I made exactly as the recipe stated with the exception of using a shallot instead of white onion. The flavors worked well together and was perfect for a light summer meal along with the Margarita Grilled Shrimp recipe from this site. This would be even better with fresh corn.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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