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Corn and Tomatillo Salad Recipe

Corn and Tomatillo Salad Recipe - 6 servings


2 cups fresh or frozen corn kernels

1 white onion, chopped

18-ounce can tomatillos, drained and diced

1 tablespoon rice wine vinegar

2 tablespoons fresh lime juice

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh cilantro

12 whole fresh cilantro leaves for garnish


In a medium bowl, combine corn, onion and tomatillos. In a covered jar, combine rice wine vinegar, lime juice, olive oil, salt and pepper. Pour over corn. Add chopped cilantro. Garnish with remaining cilantro, and serve at once.

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