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
- whole kernel corn: 1 can (14.5 ounce can, drained)
- tomatoes: 2 piece (diced)
- avocado: 1 piece (diced)
- white onion: 0.5 piece (diced)
- jalapeño pepper: 1 piece (to taste, diced)
- fresh cilantro: 0.5 cup (chopped)
- olive oil: 0.25 cup
- lime: 1 piece (juiced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
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Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
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Cover bowl with plastic wrap and refrigerate at least 30 minutes.
