Mexican Corn Salad With Lime Dressing Recipe
Servings: 1
Ingredients
- 4 c. Cooked corn kernels
- 1 c. Canned hearts of palm slices
- 1/4 c. Diced sweet red pepper
- 1/4 c. Minced onion
- 2 Tbsp. Fresh lime juice
- 1 tsp Chili pwdr
- 1/2 tsp Finely grated lemon rind
- 1/4 tsp Salt Freshly grnd black pepper to taste Spinach or possibly lettuce leaves (optional)
Directions
- In large bowl, stir together corn, hearts of palm slices, red pepper and onion. In small bowl, stir together lime juice, chili pwdr, lime rind, salt and pepper. Slowly whisk in extra virgin olive oil. Gently stir dressing into corn mix. Use immediately or possibly cover and chill for up to three days. To serve, transfer to a pretty glass serving bowl or possibly mound on a platter lined with spinach or possibly lettuce leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 390 | |
| Calories from Fat 28 | 7% |
| Total Fat 3.36g | 4% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 629mg | 26% |
| Potassium 1254mg | 36% |
| Total Carbs 93.7g | 25% |
| Dietary Fiber 12.3g | 41% |
| Sugars 16.64g | 11% |
| Protein 12.95g | 21% |
