Recipe by Jen
"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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1 (14.5 ounce) can
whole kernel corn, drained
white onion, diced
jalapeno pepper, or more to taste, seeded and diced
chopped fresh cilantro
salt and ground black pepper to taste
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.
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.
Only change I made was I used frozen instead of canned corn. Pretty good recipe!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Salad with Lime Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 154
** Calories from Fat: 99
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