Corn Salad with Lime Vinaigrette


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.

Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
8 servings


  • 1 (14.5 ounce) can whole kernel corn, drained

  • 2 tomatoes, diced

  • 1 avocado, diced

  • ½ white onion, diced

  • 1 jalapeno pepper, or more to taste, seeded and diced

  • ½ cup chopped fresh cilantro

  • ¼ cup olive oil

  • 1 lime, juiced

  • salt and ground black pepper to taste


  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.


Cook's Note:

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

Nutrition Facts (per serving)

154 Calories
11g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 154
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 157mg 7%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 2g
Vitamin C 12mg 61%
Calcium 16mg 1%
Iron 1mg 4%
Potassium 315mg 7%

* 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.

You’ll Also Love