Easy Corn Salad - Great Side for BBQs

This recipe combines canned items with fresh items, so it’s really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.

INGRIDIENT

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

1 (15.25 ounce) can Mexican-style corn, drained

2 (7 ounce) cans Mexican-style corn, drained

1 (15.25 ounce) can yellow and white corn, drained

2 (11 ounce) cans white corn with chipotle peppers

1 large seedless cucumber, peeled and diced

1 cup diced red bell peppers

1 cup chopped fresh cilantro leaves

¼ cup diced red onion, or more to taste

1 ½ limes, juiced

DIRECTION

Step: 1

Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

NUTRITION FACT

Per Serving: 65 calories; protein 2.1g; carbohydrates 15.5g; fat 0.6g; sodium 322.8mg.

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