Corn Salad

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Photo attribution: 

Flickr: Kirti Poddar
Corn Salad
Budget-friendly recipe
1851
Serves:
6
10 mins.

This crunchy corn salad is the perfect compliment to your favorite BBQ dish.

Ingredients

2
cups
cooked
1½
cups
diced
1
cup
peeled and diced
½
cup
finely chopped (about ½ onion)
1
seeded and finely chopped
½
cup
cut and discard bottom 2 inches of stems, chopped
2
teaspoons
1
tablespoon
¼
teaspoon
¼
teaspoon
adjust to taste
¼
teaspoon
optional

What You'll Need

  • Cutting board
  • Chef knife
  • Measuring cups
  • Measuring spoons
  • Mixing Bowl

Directions

  1. In a medium bowl: mix corn, tomatoes, cucumbers, onion, jalapeño, and cilantro.
  2. In a small container: mix olive oil, vinegar, salt, pepper, and sugar.
  3. Add liquids to corn mixture and stir to coat evenly.
  4. Adjust seasoning and serve.

Chef Tips

  • Olive oil is a healthy & tasty substitute for vegetable oil.

  • Try the recipe with:
    A vinegar of your choice
    Cooked kidney beans

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
90
Total fat:
2.5 g
Carbohydrates:
14 g
Fiber:
2 g
Sodium:
330 mg
Attribution

Publication: 

Cooking Environment: 

Source:

City and County of San Francisco, Department of Public Health, Nutrition Services and Mission Latino Family Partnership (MLFP)
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