Mexican corn salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 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
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.
