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Dixie Schexnaildre

Simple, satisfying, refreshing corn salad makes the perfect dish to bring to a picnic; or enjoy as a topping to almost any Mexican food dish you make, such as tacos, nachos, enchiladas, or burritos. It’s a flavorful burst that offers antioxidants, vitamin C, iron, and Vitamin A. Eat well without skimping on taste!


  • 2 Cups diced/ sliced romaine lettuce
  • 1 red onion, diced
  • 1 can of non-GMO corn, drained
  • 1/2 bunch of cilantro, diced
  • 2 jalapeños, diced
  • 1 dozen cherry tomatoes , diced OR two large tomatoes, diced
  • 1 cup of mixed greens (spinach is nice here)
  • 1 can of bean of choice , or 1 TB of hemp hearts is optional for additional protein
  • 2 whole avocados (out of skins), diced
  • salt and pepper to taste ( about 1 tsp each)
  • optional 'dressing' would be to combine a drizzle of olive oil and vinegar


  • Gently combine all ingredients into a bowl, allowing about 10-15 minutes to meld flavors before serving

I do not generally serve with any dressing, but as noted in ingredients list, a drizzle of vinegar would amplify flavor, aid breakdown for digestion, and the olive oil helps you to absorb any fat-soluble vitamins.

This dish is best served chilled.