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 can whole kernel corn , 14.5 ounce
- 2 tomatoes , diced
- 1 avocado , diced
- 0.5 whites onion , diced
- 1 jalapeno pepper , or more to taste, seeded and diced
- 0.5 cups chopped fresh cilantro
- 0.25 cups olive oil
- 1 lime , juiced
- salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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