Corn and Jalapeño Salad

Save to My Recipes

Difficulty: Easy

Hands-on: 10 minutesTotal: 8 hours 10 minutes

Serves: 6

Ingredients

  • 4 cups corn kernels, blanched
  • 1 small jalapeño pepper, seeded and diced
  • 1 red bell pepper, diced
  • 1 small onion, minced
  • 1 Tbsp. sugar
  • ½ cup tarragon or white balsamic vinegar
  • ½ cup vegetable oil
  • Salt and pepper to taste

Directions

  • Combine corn, jalapeño, bell pepper, and onion in a glass bowl. Whisk together sugar, vinegar, and oil. Pour over vegetables.
  • Cover and refrigerate overnight. Season with salt and pepper before serving.

Recipe Information

Serves: 6

Ingredients

  • 4 cups corn kernels, blanched
  • 1 small jalapeño pepper, seeded and diced
  • 1 red bell pepper, diced
  • 1 small onion, minced
  • 1 Tbsp. sugar
  • ½ cup tarragon or white balsamic vinegar
  • ½ cup vegetable oil
  • Salt and pepper to taste

Directions

  • Combine corn, jalapeño, bell pepper, and onion in a glass bowl. Whisk together sugar, vinegar, and oil. Pour over vegetables.
  • Cover and refrigerate overnight. Season with salt and pepper before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat20g
Saturated Fat3g
Cholesterol0mg
Sodium300mg
Total Carbohydrate32g
Dietary Fiber4g
Sugars7g
Protein4g