Kristi's Corn Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Kristi's Corn Salad Recipe). This is a simple summer salad.

Brief

Prep 15 mins

Additional: 3hrs

Total: 3hrs15 mins

Servings: 10

Yield: 10 servings

Kristi's Corn Salad Recipe

Ingredients

2 (16 ounce) packages frozen corn kernels

thawed

2 small zucchini

diced

1 (2 ounce) jar chopped pimento peppers

½ cup chopped red onion

1 (4 ounce) can chopped green chile peppers

drained

⅔ cup olive oil

¼ cup fresh lime juice

2 tablespoons cider vinegar

2 teaspoons ground cumin

1 ½ teaspoons salt

1 teaspoon ground black pepper

½ teaspoon garlic salt

Salad

Directions

Step 1

In a large bowl toss together the corn zucchini pimentos red onion and green chile peppers.

Step 2

In a jar with a lid mix the olive oil lime juice cider vinegar cumin salt pepper and garlic salt. Seal and shake well.

Step 3

Pour the oil mixture over the corn mixture and gently stir to coat all ingredients. Cover and chill at least 3 hours in the refrigerator before serving.

Nutritional Information

Kristi's Corn Salad Recipe

Servings Per Recipe:10

Calories: 221.3

% Daily Value *

Protein: 3.4g 7%

Carbohydrates: 22g 7%

Dietary Fiber: 2.9g 12%

Sugars: 4.4g

Fat: 15.3g 24%

Saturated Fat: 2.1g 11%

Vitamin A Iu: 462.7IU 9%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.3mg 17%

Vitamin C: 24.7mg 41%

Folate: 42.9mcg 11%

Calcium: 16.6mg 2%

Iron: 1.1mg 6%

Magnesium: 25.6mg 9%

Potassium: 312.3mg 9%

Sodium: 578.3mg 23%

Thiamin: 0.1mg 10%

Calories From Fat: 137.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.