Cooking with Aubrey

Mexican Corn Salad

Happy New Year! Are you like me and ready for lighter, fresher foods? During the stretch of days between Christmas and New Year, I rarely ate raw vegetables or salads. Most vegetables were served cooked or roasted. Here’s a recipe that doesn’t require cooking. This corn salad is quick and easy to prepare. I like this served alongside cilantro-lime rice and ground beef (or turkey) spiced with taco seasonings.

Mexican Corn Salad


  • 3 cups frozen corn, defrosted
  • 1 red bell pepper, chopped
  • 1 can 15 oz black beans, drained and rinsed
  • 1 medium zucchini, chopped
  • Large handful of cilantro leaves, chopped


  • 3 Tbsp olive oil
  • 2 limes, juiced
  • ¼ tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp sea salt


  1. Place the all the salad ingredients in a large serving bowl and lightly toss to combine.
  2. Add the dressing ingredients to a tightly sealed jar and shake to combine. Pour over the veggies and lightly toss.

Adapted slightly from:

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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