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Recipe for Mexican Corn Salad.
5 from 1 vote

Mexican Corn Salad

This Mexican Corn Salad is a refreshing cold salad that is quick and easy to make. Corn salad is the perfect mixture of sweet and tangy.
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  • 2 cups frozen corn thawed
  • 1 cup grape tomatoes quartered
  • 1 avocado diced
  • 1/2 cup red onion finely diced
  • 1/2 cup fresh cilantro finely diced
  • 1/4 cup olive oil extra virgin
  • 1 tbsp lime juice fresh
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Combine corn, tomatoes, avocado, onion, and cilantro in a large bowl.
  • In a small bowl, whisk together the olive oil, lime juice, salt and pepper.
  • Pour dressing over the salad and toss to coat.

Recipe Notes:

  • Leftovers can be stored in the refrigerator for up to 3 days.
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Nutrition Information:

Calories: 148kcal (7%)Carbohydrates: 13g (4%)Protein: 2g (4%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 0mgSodium: 78mg (3%)Potassium: 307mg (9%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 260IU (5%)Vitamin C: 9.6mg (12%)Calcium: 9mg (1%)Iron: 0.5mg (3%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)