Mexican corn salad
Serves 4 - 6
Easy
Prep:
No cook
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
Skip to ingredients
Showing items 1 to 3 of 6
- 2 x 340g cans salt-free sweetcorndrained
- 1 red onionfinely chopped
- 2 large tomatoesdeseeded and finely diced
- ½small pack corianderroughly chopped
- juice 2 limes
- 4 tbsp extra virgin olive oil
- 2 tsp clear honey
Nutrition: per serving (6)
- kcal165
- fat9g
- saturates1g
- carbs16g
- sugars11g
- fibre3g
- protein3g
- salt0g
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.
