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Easy Corn Salad

Recipe by: experimentalcook

"This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In20 m
  • 1Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Ingredients
  • 24 servings
  • 65 cals
  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 (15.25 ounce) can Mexican-style corn, drained
  • 2 (7 ounce) cans Mexican-style corn, drained
  • 1 (15.25 ounce) can yellow and white corn, drained
  • 2 (11 ounce) cans white corn with chipotle peppers
  • 1 large seedless cucumber, peeled and diced
  • 1 cup diced red bell peppers
  • 1 cup chopped fresh cilantro leaves
  • 1/4 cup diced red onion, or more to taste
  • 1 1/2 limes, juiced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    65
    3%
  • Fat:
    0.6
    < 1%
  • Carbs:
    15.5
    5%
  • Protein:
    2.1
    4%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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