From the Pantry Butler kitchen
Corn and Green Chili Salad
Cilantro, lime juice, and green onions add a delightful taste to this corn side dish. Try using fresh corn when it is in season. USDA MyPlate Kitchen — Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign (public domain), via myplate.food
Ingredients
- 2 cups frozen corn, thawed
- 1 cup canned diced tomatoes, low-sodium
- 1/2 can (4 ounces) green chiles
- 1/2 tablespoon vegetable oil — or cooking oil of choice
- 1 tablespoon lime juice
- 1/3 cup green onion, sliced
- 2 tablespoons fresh cilantro, chopped
Method
- Wash hands with soap and water.
- Combine all ingredients in a medium bowl.
- Mix well.
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