Fruity Corn Salad

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Last Updated on June 3, 2015 by Chef Mireille

There is a great store in Chinatown where you can purchase every type of dried and preserved fruits, vegetables and seafood. The varieties are endless. After a visit there, I added some less common dried fruits to this salad which created a great variety of tastes and textures.

Fruity Corn Salad

Serves 4

  • 15.5 oz. canned corn, drained
  • 2/3 cup pomegranate seeds
  • 2 Persian cucumbers, sliced into half moons
  • 1 scallion, finely chopped
  • 1 small bell pepper, chopped
  • 1 jalapeno, finely chopped
  • 1/4 cup basil leaves, finely chopped
  • 1 oz. dried cantaloupe, chopped
  • 1 oz. dried green guava, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • salt, to taste
Combine all ingredients and stir to combine.

Grab a fork and enjoy!!!

Sweet and savory tastes – soft and firm textures – it’s a well balanced salad.

Corn and Fruit Salad

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Chef Mireille

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Reader Interactions


  1. Fruity corn salad is inviting and tempting! Btw, I am thinking of going to Chinatown tomorrow. Meeting a friend for lunch in downtown and might stop by in China town.

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