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
Only change I made was I used frozen instead of canned corn. Pretty good recipe!
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.
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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