Directions:
- 1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
- 2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
- 3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
- 4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
- I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.26 Kcal (575 kJ) | ||
| Calories from fat | 86.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Sodium | 330.08mg | 14% | |
| Potassium | 227.31mg | 5% | |
| Total Carbs | 10.66g | 4% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.8mg | 38% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.65 Kcal (409 kJ) | ||
| Calories from fat | 61.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 15% | |
|---|---|---|---|
| Sodium | 234.83mg | 14% | |
| Potassium | 161.72mg | 5% | |
| Total Carbs | 7.58g | 4% | |
| Sugars | 3.59g | 20% | |
| Dietary Fiber | 1.52g | 9% | |
| Protein | 1.11g | 3% | |
| Vitamin C | 15.1mg | 35% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 4.8mg | 38% | |
| Calcium | 18.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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