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.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe
- Rating
- 3.43 of 5 (478 ratings)
Food groups
- Vegetables: 1 cups
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
Directions
- Wash hands with soap and water.
- Combine all ingredients in a medium bowl.
- Mix well.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 99.08 |
| Total Fat | 2.51 g |
| Saturated Fat | 0.35 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 19.57 g |
| Dietary Fiber | 3.61 g |
| Total Sugars | 4.32 g |
| Added Sugars included | 0 g |
| Protein | 2.86 g |
| Calcium | 34 mg |
| Potassium | 353 mg |
| Sodium | 64.93 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 32 mg |
| Phosphorus | 81 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 28 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 23 mcg |
| Folate | 47 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 23 mg |
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Source
Recipe by: Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/corn-and-green-chili-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.