Corn & Jalapeño Salad
With in-season vegetables that are at their height taste-wise, this doesn’t need a dressing. But if you must dress it, consider a light vinaigrette or a tablespoon of mayonnaise. This is a versatile recipe, and while the corn and jalapeño are a mandatory flavor combination, the other ingredients can be substituted with things like peas, chopped tomatoes, cucumbers, or celery.
- 1 cob sweet corn
- 2 jalapeños
- 1 sweet pepper
- 1/2 onion
- Salt and pepper to taste
Cut the corn from the cob into a bowl.
Dice the jalapeños so they are the same size as the corn kernels.
Chop the sweet pepper and onion into 1/2" sized piece.
Place everything in a bowl and serve.
Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 155mgFiber: 1gSugar: 3gVitamin A: 1146IUVitamin C: 71mgCalcium: 6mgIron: 1mg
Recipe and photo by Christina Keibler.