Corn Salad

A colorful and fun side salad, this is one I’ve served mostly with Latin or Mexican themed meals.  It has a lot of flavor and dresses up chicken and pork especially well, I have found.  This would be a good one at a picnic or BBQ.  If you can do fresh corn with this, great – about 3 -4 ears.  If not, a bag of thawed out frozen corn would be fine too.

cornsalad

  • 1 (16 ounce) package frozen corn, thawed
  • 1/2 cup finely chopped fresh cilantro
  • 1 green onion, chopped
  • 1 half cucumber, chopped
  • 10-15 cherry or grape tomatoes, quartered
  • 1/4 cup fresh lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced

Combine all ingredients in a large bowl and toss.  Cover and chill at least 2-3 hours, but a whole day would be best.  Serve cold.

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