Mexican corn salad
- Chelsie Collins
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Serves 4 - 6
Easy
Prep: 15 mins
No cook
A star rating of 4.8 out of 5.41 ratingsRate
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Throw together this simple, no-cook Mexican chopped salad in 15 minutes. With sweetcorn, tomatoes and red onions, it makes for a colourful, speedy side dish
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 x 340g cans salt-free sweetcorn
drained
-
1 red onion
finely chopped
-
2 large tomatoes
deseeded and finely diced
-
½small pack coriander
roughly chopped
-
juice 2 limes
-
4 tbsp extra virgin olive oil
-
2 tsp clear honey
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Nutrition: per serving (6)
- kcal165
- fat9g
- saturates1g
- carbs16g
- sugars11g
- fibre3g
- protein3g
- salt0g
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Method
-
step 1
Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Recipe from Good Food magazine, August 2015
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A star rating of 4.8 out of 5.41 ratings
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