Corn and Green Chili Salad

10 min · Serves 4

Based on a recipe from Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsfrozen corn, thawed
• 1 cupcanned diced tomatoes, low-sodium
• 4 ozgreen chiles
• 7.4 mlvegetable oil
• 14.8 mllime juice
• ⅓ cupgreen onion, sliced
• 29.6 mlfresh cilantro, chopped

How to cook it

1. In a large mixing bowl, combine the thawed corn, canned diced tomatoes, and green chiles.
2. Add the sliced green onion, chopped fresh cilantro, vegetable oil, and lime juice to the bowl.
3. Stir all the ingredients together thoroughly with a spoon for about 1 minute until evenly mixed and coated.
4. Transfer the salad to a serving dish or divide among individual bowls to serve.

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