Mexican Corn Salad Recipe

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Ingredients:

Serving

1 (8 3/4-oz) can no-salt-added whole-kernel corn, drained
1/4 cup chopped cucumber
1/4 cup chopped seeded tomato
1 tbsp chopped green onions
3/4 tsp minced seeded jalapeno pepper
2 tsp fresh lime juice
1/2 tsp vegetable oil
1/8 tsp ground cumin
dash of salt
dash of black pepper

Directions:

Combine first 5 ingredients in a medium bowl; toss well.
Combine lime juice and remaining 4 ingredients, stirring with a wire whisk. Pour lime juice mixture over vegetable mixture, and toss well. Cover and chill at least 2 hours. Stir just before serving.
Tip: This jalapeño-hot corn side dish is great served with Tex-Mex entrées like burritos and enchiladas.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.08 Kcal (126 kJ)
Calories from fat	10.48 Kcal
		% Daily Value*
Total Fat	1.16g	2%
Sodium	114.52mg	5%
Potassium	112.41mg	2%
Total Carbs	4.8g	2%
Sugars	1.55g	6%
Dietary Fiber	0.78g	3%
Protein	0.88g	2%
Vitamin C	6.9mg	11%
Iron	0.1mg	1%
Calcium	9mg	1%

Amount Per 100 g
Calories	47.26 Kcal (198 kJ)
Calories from fat	16.46 Kcal
		% Daily Value*
Total Fat	1.83g	2%
Sodium	179.91mg	5%
Potassium	176.6mg	2%
Total Carbs	7.54g	2%
Sugars	2.44g	6%
Dietary Fiber	1.23g	3%
Protein	1.39g	2%
Vitamin C	10.8mg	11%
Iron	0.2mg	1%
Calcium	14.2mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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