Corn Salad
This recipe came from Ruby Tuesdays, they had it on their salad bar a long time ago and I asked how it was made.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 20
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1/2 cup lemon juice
- dressing
- 1 1/2 cup vegetable oil
- 6 cups tomatoes diced
- 1 gallon corn
- 1 1/2 cups green bell peppers diced
- 1 1/2 cups red bell peppers diced
- 2/3 cup jalapeno peppers deseeded, diced
- 3/4 cup fresh cilantro chopped fine
- 1 1/2 teaspoon black pepper
- Carbohydrate 26.2507149312308 g
- Cholesterol 0 mg
- Fat 13.8646409114371 g
- Fiber 4.22960906695002 g
- Protein 4.4939576883468 g
- Saturated Fat 1.14231305549156 g
- Serving Size 1 1 Serving (220g)
- Sodium 79.6870400647701 mg
- Sugar 22.0211058642808 g
- Trans Fat 0.322123944877035 g
- Calories 227 calories
Mix first 5 ingredients. Prepare dressing, add to vegetables and toss to coat. Serve chilled.
