Corn Salad with Lime Vinaigrette recipe

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Ingredients

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

Nutrition Info

154.1 calories
carbohydrate: 14.9 g
cholesterol: : -
fat: 11 g
fiber: 3.6 g
protein: 2.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 156.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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