Corn Salad

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A sharp salad made of corn mixed with fresh and pickled vegetables.


  • 3 tablespoons Oil (olive)
  • 1 pinch Salt
  • 1 pinch Pepper (Black)
  • 2 cans Corn (Canned)
  • 1 each Tomato
  • 1 each Bell Pepper
  • 4 ounces Pimentos (diced)
  • .25 cups Olives (spanish)
  • 1 each Onions (Red/Purple)
  • 2 tablespoons Lime Juice
  • 1 tablespoon Cilantro (Fresh)

Cooking Instructions

1. Drain corn and add to a 1.5 qt or larger container with a lid.
2. Drain diced pim(i)entos and add to corn. (These come in 4 oz jars, for ease of use.)
3. Mince fresh vegetables. You're aiming for a size close to that of the corn kernels. Add that to the corn.
4. Add oil and lime juice.
5. Put lid on container. Shake until contents are well-mixed.
6. Add seasonings just before serving, shake again to mix them in, then pour into serving dish.

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