- Yield: 3/4 cup each
- Prep Time: 10 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 94
- Carbohydrate Content: 19g
- Cholesterol Content: 0mg
- Fat Content: 2g
- Fiber Content: 3g
- Protein Content: 3g
- Saturated Fat Content: 0g
- Serving Size: 1
- Sodium Content: 94mg
- Trans Fat Content: 0g
Corn & Green Chili Salad
Prep Tip: Store fresh corn in a cool location or in the refrigerator for up to three days.
Change it Up: Use fresh corn when it is in season. Cook the corn and slice kernels off the cob for this recipe.
Nutrition Tip: When buying canned corn, look for low-sodium varieties.
Ingredients
- diced tomatoes with green chilies - 1 (10 ounce) can, drained
- corn - 2 cups frozen, thawed, or 2 cups canned, drained
- cilantro - 2 tablespoon fresh, chopped, or 1/2 teaspoon dried flakes
- green onions - 1/3 cup, sliced, optional
- vegetable oil - 1/2 tablespoon
- lime juice - 1 tablespoon
Instructions
1. In a medium bowl, mix tomatoes, corn, cilantro, and green onions.
2. In a small bowl, whisk oil and lime juice together.
3. Pour dressing over salad and mix well. Serve immediately.
