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Mexican Corn Salad
Mexican Corn Salad or Confetti Corn is a light and refreshing Mexican-inspired side dish that pairs well with any Mexican dish.
Course
Side Dish
Cuisine
Mexican
Keyword
avocado, corn, salad
Prep Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
people
Calories
194
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$10.45
Equipment
cutting board
knife
Measuring cups
Measuring spoons
large bowl
small bowl
whisk
plastic wrap
Ingredients
12
oz
bag frozen corn
thawed
1
pint
cherry tomatoes
halved
1
large avocado
diced
1
small orange bell pepper
diced
1
cup
peeled and diced jicama
½
cup
small diced red onion
DRESSING:
2
Tablespoons
extra virgin olive oil
1
small lime
juiced and zested
2
teaspoons
honey
¼
cup
chopped fresh cilantro
¼
teaspoon
salt
¼
teaspoon
pepper
US Customary
-
Metric
Instructions
In a large bowl combine corn, tomatoes, avocado, bell pepper, jicama, and red onion.
MAKE DRESSING:
In a small bowl whisk together oil, lime juice and zest, honey, cilantro, salt, and pepper until blended.
TO FINISH:
Pour dressing over vegetables and toss gently to coat.
Cover bowl plastic wrap and chill 1-2 hours before serving.
Nutrition
Serving:
1
cup
|
Calories:
194
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
114
mg
|
Potassium:
612
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1114
IU
|
Vitamin C:
60
mg
|
Calcium:
27
mg
|
Iron:
1
mg