by klegault1962

This recipe came from Ruby Tuesdays, they had it on their salad bar a long time ago and I asked how it was made.

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Name: Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 20
Cuisine: not set
Ingredients: 6 cups tomatoes diced; 1 gallon corn; 1 1/2 cups green bell peppers diced; 1 1/2 cups red bell peppers diced; 2/3 cup Jalapeno peppers deseeded, diced; 1 1/2 cup vegetable oil; 1/2 cup lemon juice; 3/4 cup fresh cilantro chopped fine; 1 Tablespoon Ground cumin; 1 Tablespoon Salt; 1 1/2 teaspoon Black pepper

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INGREDIENTS

6 cups tomatoes ; diced
1 gallon corn
1 1/2 cups green bell peppers ; diced
1 1/2 cups red bell peppers ; diced
2/3 cup Jalapeno peppers ; deseeded, diced
Dressing
1 1/2 cup vegetable oil
1/2 cup lemon juice
3/4 cup fresh cilantro ; chopped fine
1 Tablespoon Ground cumin
1 Tablespoon Salt
1 1/2 teaspoon Black pepper

INSTRUCTIONS

Mix first 5 ingredients.

Prepare dressing, add to vegetables and toss to coat. Serve chilled.

NOTES

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 20 Servings

Calories: 227
Calories from Fat: 125 (55%)

Amt Per Serving		% DV

	Total Fat 13.9g	18 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 4.2g
Cholesterol 0mg		0 %
Sodium 79.7mg		3 %
Potassium 497.5mg		13 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 22g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 227

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