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Mexican Corn Salad

Name: Mexican Corn Salad
Ingredients: 2 cups corn kernels, fresh, canned or frozen/thawed; 2 cups canned diced tomatoes (about 1 lb); 1/4 cup chopped scallions; 1 red bell pepper, diced; 1 tsp ground cumin; 1/2 tsp chili powder; 2 tbsp chopped fresh cilantro; 2 tbsp canola oil; 1 tbsp red wine vinegar

This versatile dish has many different uses. It makes a nice appetizer when served with tortilla chips, but it also makes a nice accompaniment to grilled chicken or fish. Store leftovers in the fridge for several days, and be amazed at how much the flavor improves.

Serves 4

Ready in 20 mins

Prep time 20 mins

154 calories per serving

See nutrition information

Ingredients

> 2 cups corn kernels, fresh, canned or frozen/thawed

> 2 cups canned diced tomatoes (about 1 lb)

> 1/4 cup chopped scallions

> 1 red bell pepper, diced

> 1 tsp ground cumin

> 1/2 tsp chili powder

> 2 tbsp chopped fresh cilantro

> 2 tbsp canola oil

> 1 tbsp red wine vinegar

Steps

In a large bowl, combine corn, tomatoes, scallions and bell pepper. Set aside. In a separate bowl, combine cumin, chili powder, cilantro, oil and vinegar. Mix well. Pour over vegetables and mix until well coated. Chill until ready to serve.