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This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It’s a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2/3 cup equals 204 calories, 11 g fat (1 g saturated fat), 4 mg cholesterol, 577 mg sodium, 28 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Southwestern Corn Salad in Simple & Delicious May/June 2009, p18
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on May. 03, 2010 by holderman1325
I used regular sweet onion and chopped them up fine. The jalepeno isn't too hot. Overall it's delicious and when made with low-fat mayo (like I did) it's a GREAT, healthy alternative to most mayo salads for a picnic.
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