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Mexican Corn & Tomato Salad

Get your Mexican on with this deliciously tasty dish.

Preparation: 10 mins

Cooking time: 5 mins

16 serves of vegies in this recipe

Serves 6 people 

Ingredients

420gm can sweet corn kernels (or 1 corn cob, cooked)

1 green capsicum, seeded and diced

3 ripe tomatoes, chopped

2 tablespoons chopped parsley

2 spring onions, sliced

1 Lebanese cucumber, finely diced

1 tablespoon olive oil

Juice of 1 lemon

1 tablespoon sweet chilli sauce

Low fat yoghurt - 2 teaspoons per serve

Method

Combine all ingredients except yoghurt

Mix well and spoon into serving bowls

Top with yoghurt

Serving Suggestion

Serve with homemade guacamole (see recipe)

 

Recipe from Healthy Food Fast © State of Western Australia 2017, reproduced with permission

 

 


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Nepean Blue Mountains Local Health District