Mexican corn salad

Mexican corn salad

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(4 ratings)

Prep: 15 mins No cook

Easy

Serves 4 - 6
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal165
  • fat9g
  • saturates1g
  • carbs16g
  • sugars11g
  • fibre3g
  • protein3g
  • salt0g
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Ingredients

  • 2 x 340g cans salt-free sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 red onion, finely chopped
  • 2 large tomatoes, deseeded and finely diced
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small pack coriander, roughly chopped
  • juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 tbsp extra virgin olive oil
  • 2 tsp clear honey

Method

  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.

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Comments, questions and tips

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Lyn-H
6th Mar, 2017
3.8
Lovely fresh tasting salad, I served the dressing on the side for people to help themselves as I wasn't too keen on it, maybe too much olive oil? Having said that my husband loved it - each to their own. Will definately make again..
twinmum
9th Jul, 2016
5.05
Delicious and easy. Guests loved it.
chrisjack
8th Jul, 2016
1.3
There was too much olive oil in the dressing which overpowered the taste. Would recommend reducing the quantity of it.
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