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.
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
Directions
Step 1
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Step 2
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Step 3
Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Tips
Cook's Note:
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 154 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 8% |
Sodium157mg | 7% |
Total Carbohydrate15g | 5% |
Dietary Fiber4g | 13% |
Total Sugars3g | |
Protein2g | |
Vitamin C12mg | 61% |
Calcium16mg | 1% |
Iron1mg | 4% |
Potassium315mg | 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.
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