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.

Step: 1

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

Step: 2

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

Step: 3

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

Per Serving: 154 calories; protein 2.4g; carbohydrates 14.9g; fat 11g; sodium 156.8mg.