Rating: 4.5 stars 4.6
39 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.

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  • Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.

  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Tips

Cook's Note:

Avocado can be added immediately prior to serving to avoid browning.

Nutrition Facts

154 calories; protein 2.4g; carbohydrates 14.9g; fat 11g; sodium 156.8mg. Full Nutrition
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