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    You are in: Home / Mexican / Mexican Corn Salad Recipe
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    Mexican Corn Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 16, 2007

      This, as a salad is delicious, but it also makes the basis for a great main course! After step 3, I added a full jar of Newman's Own salsa with black beans, the cilantro, one 14.5 oz can of diced tomatoes with sweet onions and a pound of skinless chicken thighs. Then I let the whole thing simmer for 1/2 hour, turning the chicken several times. Add some rice or mashed potatoes and you have a full meal. Thanks Crabbycakes.

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    • on February 06, 2004

      Tastey, zippy salad, went very well with our steak and baked potato. To cut the fat a bit, I used olive oil, used canned peaches and cream niblets and used parsley in place of cilantro, simply because I had no cilantro. Scaled the recipe for 2 and there was still plenty. A nice quick everyday side dish. Thanks for sharing.

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    • on January 14, 2007

      We were invited to a BBQ and I wanted something to take that was low maintenance & easy. This was the one! Everyone loved it including the kids. There was none left. Thanks for making me look good with this dish.

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    • on July 15, 2005

      This was easy to make and good. I followed the recipe exactly. I didn't, however, account for the fact that I needed to chill the dish after making, so I spread it as thinly as I could in a dish and popped it in the freezer to chill quickly. That worked just fine, but I have to say that I liked it better warm than cold. Thank you for posting.

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    Nutritional Facts for Mexican Corn Salad

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 173.5
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 5.6 g
    Cholesterol 22.9 mg
    Sodium 263.2 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 3.7 g
    Sugars 3.0 g
    Protein 3.9 g

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