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Serving size: Serves 6
Cuisine type: Mexican
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Lunch, Side dish
Favourite flavours: Salad

Mexican corn and tomato salad

INGREDIENTS

420g 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 natural yoghurt — 2 teaspoons per serve

METHOD

Combine all ingredients except yoghurt. Mix well and spoon into a serving bowl. Top with yoghurt.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.