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This creamy and colorful salad is an ideal accompaniment to sandwiches, chicken or steak. The jalapeno and crushed chips add a touch of Southwestern appeal. Thanks to Jennifer Soapes of Harrison, Arizona for sharing the recipe!
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 1 cup (prepared with reduced-fat cheese and reduced-fat mayonnaise) equals 287 calories, 20 g fat (5 g saturated fat), 27 mg cholesterol, 462 mg sodium, 23 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Corn Salad in Cooking for 2 Summer 2009, p25
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Reviewed on Oct. 08, 2011 by kerleehug
Very good and easy! I use Doritos instead of corn chips and use canned corn. This is very versitle, don't really need to measure and you can make as little or as much as you want. It is always a hit whenever I make it.
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