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Nutrition Facts

Serving Size 1 (216g)

Recipe makes 8 servings

Calories 368
Calories from Fat 8 (2%)
Amount Per Serving %DV
Total Fat 1.0g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 21mg 0%
Potassium 361mg 10%
Total Carbohydrate 84.5g 28%
Dietary Fiber 3.3g 13%
Sugars 16.6g
Protein 6.9g 13%

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Corn & Veggie Salad with Spicy Lime Dressing

Recipe #9694 | add private note

By: Charishma Ramchandani
Jun 29, 2001

SERVES 8 (change servings and units)

Ingredients

  • 1 cup cooked corn (or defrosted frozen corn)
  • 1 onion, peeled,diced
  • 1 tomato, finely chopped
  • 1 green bell pepper, seeded,finely chopped
  • 3 cups cooked rice

  • 1 (12 ounce) can mild chili peppers, drained and chopped

recipe dressing

Directions

  1. 1
    Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
  2. 2
    Set aside.
  3. 3
    Combine Dressing ingredients and mix well.
  4. 4
    Add dressing to salad ingredients.
  5. 5
    Toss to coat.
  6. 6
    Serve with tortilla chips.

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Featured Reviews for This Recipe

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From: Chicagoland Chef du Jour

On Jun 10, 2009

Why oh why has this recipe gone unmade and unreviewed so long? It is amazing! I used corn off the cob, leftover basmati rice (used less) red onion, seeded the tomato, yellow bell pepper, 1 jalepeno instead of canned chilies. After making the dressing and taste testing I decided it could use cilantro. OH yum. It's great both ways. Very colorful & tasty! The dressing add just the right compliment of sweet w/ heat. Served with blue corm tortillas. Thanks Charishma R.... if you're still out there after all these years! It's a winner!

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