Fresh Corn & Jalapeno Salad
Recipe: #5166
April 12, 2012
Categories: Salads, Vegetable Salad, Side Dishes, Corn, Peppers, One-Pot Meal, Baby Shower, Brunch, Cinco de Mayo, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Spicy, more
"This is even better the next day so I suggest making it a day ahead. Cook time is 4 hour chilling time"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (200 g)
- Calories 133.8
- Total Fat - 5.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 0.6 mg
- Sodium - 57.5 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 2.9 g
- Sugars - 3 g
- Protein - 3.1 g
- Calcium - 39.8 mg
- Iron - 1 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine first 7 ingredients in a large bowl. Combine remaining 4 ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well. Season with salt and pepper to taste.
Step 2
Chill at least 4 hours or more before serving. Toss again before serving
Tips
No special items needed.
1 Reviews
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