Southwestern Corn Salad
Simple & Delicious
May/June 2009 issue
Page: 18
This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It's a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen
SERVINGS: 9
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 10 min. + chilling
Ingredients:
4 cans (11 ounces each) white or shoepeg corn, drained
8 green onions, chopped
3 jalapeno peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours. Yield: 9 servings.
Nutrition Facts
One serving:2/3 cup
Calories: 204, Fat:11 g, Saturated Fat:1 g, Cholesterol:
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