Mexican Corn & Tomato Salad Recipe

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Mexican Corn & Tomato Salad
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Ingredients:

Directions:

  1. Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
  2. Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.74 Kcal (397 kJ)
Calories from fat 46.11 Kcal
% Daily Value*
Total Fat 5.12g 8%
Sodium 9.3mg 0%
Potassium 232.68mg 5%
Total Carbs 11.93g 4%
Sugars 3.15g 13%
Dietary Fiber 2.1g 8%
Protein 1.89g 4%
Vitamin C 12.5mg 21%
Iron 0.5mg 3%
Calcium 9.7mg 1%
Amount Per 100 g
Calories 91.02 Kcal (381 kJ)
Calories from fat 44.3 Kcal
% Daily Value*
Total Fat 4.92g 8%
Sodium 8.94mg 0%
Potassium 223.55mg 5%
Total Carbs 11.46g 4%
Sugars 3.02g 13%
Dietary Fiber 2.02g 8%
Protein 1.82g 4%
Vitamin C 12mg 21%
Iron 0.4mg 3%
Calcium 9.3mg 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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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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