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Mexican Corn Salad

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Lunch [L]

Nutritarian [N]

Snack [S]

Vegan [V]

Mexican Corn Salad
Makes 6 servings


1 15-ounce can corn, drained
1 large cucumber, peeled and diced
1/2 cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
1/2 cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar or distilled vinegar
1 tablespoon lemon or lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper


In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

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