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Mexican-style corn salad

Mexican-style corn salad

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A star rating of 4.8 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4 - 6

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal165
fat9g
saturates1g
carbs16g
sugars11g
fibre3g
protein3g
salt0g
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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.

Goes well with

Recipe from Good Food magazine, August 2015

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Overall rating

A star rating of 4.8 out of 5.19 ratings
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