- 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
- 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.
04/30/2018
recipepes.com
Corn Salad with Lime Vinaigrette, recipe
PT15M
PT1H
5
455 calories