Cita’s Corn Salad is the perfect mix of sweet, and salty. This beautiful crunchy salad pairs well with my tender chicken recipe (or any protein really), and a side of mashed cauliflower, or mashed potatoes which take it to the next level. The best part about Cita’s Corn Salad is that it takes seconds to throw together, and as long as you have a can of corn in your pantry you can get it done one way or the other. Be sure to check out my substitution tips below.
Background story: So, my husband started calling me “Mama Cita” quite a few years ago as a flirtatious gesture. It eventually turned into just “Cita”, and now that’s really all he calls me (except when he is angry, lol). He even calls our kitchen, “Cita’s Kitchen” 😂. I have to admit that I really do like it. It makes me feel loved and there certainly isn’t anything wrong with that. I hope you try it tonight!
- 1- 15.25 ounce can of sweet corn or leftover corn on the cob (2 big cooked cobs should do it)
- 1 large tomato cut up in small chunks
- 1 cup diced cucumber
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- salt & pepper to taste
- fresh parsley(optional)
- Combine all ingredients into a small bowl and mix well. Chill before serving.
Amount Per Serving Calories 179Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 144mgCarbohydrates 32gFiber 4gSugar 8gProtein 5g
Cita’s Corn Salad Substitution Tips
I have done many variations of salad including these substitutions:
tomato —> red bell pepper
vinegar —> lemon juice
cucumber —> raw zucchini
olive oil —> vegetable oil
additions that work well —> garbanzo beans, green onion, a sprinkle of red pepperPosted by