Corn Salad with Lime Vinaigrette

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 154 Calories

Ingredients

• ¼ cup olive oil
• salt and ground black pepper to taste
• 1 lime, juiced
• ½ cup chopped fresh cilantro
• 2 tomatoes, diced
• ½ white onion, diced
• 1 Avocado, diced
• 1 (14.5 ounce) can whole kernel corn, drained
• 1 jalapeno pepper, or more to taste, seeded and diced

Recipe Instructions

Step 1

Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Step 2

Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.

Step 3

Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.