Corn Salad with Lime Vinaigrette

Corn Salad with Lime Vinaigrette

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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 154 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  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.

Footnotes

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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

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

RefreashIng and very easy salad to make. I used frozen corn cause I don't like the preservative taste in my salads.

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...

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 ...

Very good dish, I used fresh corn that I grilled first and added some fresh minced garlic, because, why not? Also skipped the cilantro because I'm not a fan but followed the recipe besides that...

Love this dish! I am even using this sauce for more recipes!

This salad is one of my favorites! I make it often, but only in the summer when fresh corn is sweet and plentiful. I do not use canned corn in this recipe. I prefer raw corn, cut fresh off th...

I loved this! I used 2 cans of sweet corn, 4 chopped avocado, grape tomatoes, red onion, only 1 diced jalapeño (not a fan) and then blended some olive oil and squeezed limes (4 small) into a bow...

Tangy and delicious...great recipe if you love corn the way I do. My husband and I thought the flavors were sensational. I don't keep many recipes because there are so many new ones to try, bu...

Other stories that may interest you