This Mexican Corn Salad recipe is a great side dish or appetizer.
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Confetti Corn Salad

This Confetti Corn Salad is a refreshing, light side dish that’s perfect for summer dinners, potlucks, parties, and more!
Course Side Dish
Cuisine Mexican
Keyword avocado, corn, salad
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 216kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 2 cups frozen corn kernels, 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

Instructions

  • In a large bowl combine corn, tomatoes, avocado, bell pepper, jicama, and red onion.

FOR THE 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

Calories: 216kcal | Carbohydrates: 30g | Protein: 3.5g | Fat: 10g | Sodium: 104mg | Potassium: 526mg | Fiber: 6g | Sugar: 11g | Vitamin A: 13% | Vitamin C: 93% | Calcium: 2% | Iron: 5%