The Best Recipes Corn Salad with Lime Vinaigrette

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Corn Salad with Lime Vinaigrette

"I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa."

Ingredients :

  • 1 (14.5 ounce) can whole kernel corn, drained
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 white onion, diced
  • 1 jalapeno pepper, or more to taste, seeded and diced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 lime, juiced
  • salt and ground black pepper to taste

Instructions :

Prep : 15M Cook : 8M Ready in : 45M
  • Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  • Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Notes :

  • Cook's Note:
  • Avocado can be added immediately prior to serving to avoid browning.

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