Salad #2 – Southwestern Corn Salad

New Corn salad

A perfect salad for corn-lovers (like daughter, Jenn).



Southwestern Corn Salad

Number of Servings: 4

Salad Ingredients:

1 ½ cups (375 mL) corn, cooked and cooled
1 cup (250 mL) chopped cherry/grape tomatoes
1 red pepper, small dice
1/3 cup (85 mL) finely chopped red onion

¼ cup (60 mL) chopped fresh cilantro


1 ½ tablespoons (25 mL) fresh lime juice (1 lime)
1 teaspoon (5 mL) fresh lime zest
4 tablespoons (60 mL) vegetable or grapeseed oil
1 teaspoon (5 mL) honey
½ teaspoon (2.5 mL) chipotle chili powder
¼ teaspoon (1.5 mL) ground cumin or coriander
Sea salt; freshly ground black pepper


  1. Prepare Vinaigrette:  Place all vinaigrette ingredients in a salad bowl.  Whisk together; and season to taste.
  2. Place all salad ingredients (except cilantro) in the salad bowl and thoroughly combine. Adjust seasonings to taste.
  3. Just before serving, fold in chopped cilantro.  Serve as is, or on a bed of mixed greens.

    Questions and comments are always welcome


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