This corn salad is perfect for summer BBQs! This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. The amounts indicated below are what I use when I make a big batch for BBQs, so I suggest cutting down for a family-size portion. Refrigerate for extra-cool freshness! Keeps well in the refrigerator.
Ingredients
- 2 cans diced tomatoes with green chile peppers , 10 ounce
- 2 cans whole-kernel corn with red and green bell peppers , 15 ounce
- 1 can yellow and white corn , 15.25 ounce
- 2 cans white corn with chipotle peppers , 11 ounce
- 1 large seedless cucumber , peeled and diced
- 1 cup diced red bell peppers
- 1 cup chopped fresh cilantro leaves
- 0.25 cups diced red onion , or more to taste
- 1.5 limes , juiced
Instructions
-
1
Mix diced tomatoes with chile peppers, all corn, cucumber, bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Nutrition Facts
Per serving
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