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Ready In:
10 minutes
Serves: 6
This crunchy corn salad is the perfect compliment to your favorite BBQ dish.
What you'll need
Cutting board
Sharp knife
Measuring cups
Measuring spoons
large mixing bowl
Small container
serving spoon
Ingredients
Serves 6
2 cups Corn cooked
1 1/2 cups Tomatoes diced
1 cup Cucumber peeled and diced
1/2 cup Red Onion finely chopped (about ½ onion)
1 Jalapeño Pepper seeded and finely chopped
1/2 cup Fresh Cilantro cut and discard bottom 2 inches of stems, chopped
2 teaspoons Olive Oil
1 tablespoon Red Wine Vinegar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper adjust to taste
1/4 teaspoon Sugar optional
Directions
1.
In a large mixing 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's Tips
- Olive oil is a healthy and tasty substitute for vegetable oil.
- Try the recipe with: A vinegar of your choice or cooked kidney beans.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| % Daily Value* |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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