Fire Roasted Corn, Tomato and Lime Salad

Corn, Tomato and Lime Salad

This is a great staple to use as a condiment or you can make into a complete meal by adding  1 cup of quinoa or 1 can of black beans.  Adding shredded diced avocado ups the healthy fat.  Serve as a meal over a bed of spinach.

Yields: Servings: 6 cups


  • 4 cups frozen yellow corn, thawed ( I like using fire roasted frozen corn)
  • 4 Roma tomatoes, diced
  • 1/2 cup red onion, diced
  • 2 scallions, diced
  • 1 jalapeño, diced (remove seeds for mild)
  • 4 Tbsp chopped cilantro
  • 2 fresh limes squeezed (or ½ cup lime juice)
  • kosher salt and fresh pepper to taste


  1. Combine all the ingredients and refrigerate for about an hour.