Veteran – Mexican Corn Salad- muy bueno!

When I first found this recipe- I hoped it would be good…I was somewhat unsure about the flavor it might have.

I noticed that every ingredient are things that I always have on hand, but I am not used to using seasoned rice vinegar and coriander.

I have really been trying to make new recipes- so I went for it…

AND I LOVED IT!  I knew it must be good when both my kids ate some (even my picky eater!)

The first bowl I made was gone very quickly.  I ended up making another one later that same day.

It taste just as good (if not better) the next day.

Now- this recipe is one of my favorite snacks- so I just have to share!

Mexican Corn Salad
Makes 6 servings

1 15-ounce can corn, drained
1 large cucumber, peeled and diced
1/2 cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
1/2 cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar or distilled vinegar
1 tablespoon lemon or lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper

In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

Source: WFM 1-10

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