Kristi's Corn Salad Recipe

Directions

In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
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.

Nutrition

Amount Per Serving (10 total)

Calories
221 cal
11%

Fat
15.3 g
23%

Carbs
22 g
7%

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

KymInNM

Aug. 9, 2006

"Mmmm! Good stuff! This was even better than I expected. The dressing was delicious. I used fresh, raw corn (8 ears), and 1/2 clove garlic plus 1/4 tsp sea salt instead of garlic salt. The only change ..." See moreI'd recommend is to cut back on the olive oil--I used 1/2 cup, and that was plenty (just make sure you adjust the lime juice and cider vinegar accordingly so it's not too sour--I eyeballed it and then added a drizzle of juice from the pimentos). I only had about an hour to let it marinate, and that was just fine."

Baking Nana

Aug. 17, 2011

"This is a beautiful, mouth watering taste of summer. I used fresh corn, blanched and cut from the cobs. Thank you for a tasty & easy recipe...." See more"

Kiki

Apr. 16, 2007

"This is excellent to go with a Bar-B-Q, very tasty, everyone loved it at my husbands birthday party. I used grilled corn nibs from Trader Joe's, gave added flavor and color contrast. I will keep this ..." See morerecipe and make it again."

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