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Chili-Lime Corn and Spinach Salad

Chili-Lime Corn and Spinach Salad
  • Prep 20 min
  • Total 0 min
  • Ingredients 13
  • Servings 4
Looking for a dinner made using veggies? Then check out this chili and lime flavored corn and spinach salad tossed and served with a flavorful homemade dressing.
Updated August 26, 2016
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Susan Miller
Litchfield Park, Arizona

Ingredients

Dressing

  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated gingerroot
  • 1 garlic clove, minced
  • 6 tablespoons oil
  • 2 tablespoons fresh lime juice

Salad

  • 1 (11-oz.) can White Shoepeg Corn, drained
  • 1 (4.5-oz.) jar sliced mushrooms, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 green onion, chopped
  • 2 cups packed fresh baby spinach leaves
  • 4 teaspoons finely chopped red bell pepper, if desired

Steps

  • 1
    In medium bowl, combine all dressing ingredients; mix well. Add corn, mushrooms, cilantro and onion; toss to coat. Serve immediately or cover and refrigerate until serving time.
  • 2
    To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
300
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
3g
15%
Cholesterol
0mg
0%
Sodium
490mg
20%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
6g
Protein
4g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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