Mexican Corn and Tomato Salad
Canteen = Everyday
This salad is great on its own, or team it with some kidney beans or lean meat to make a meal.
Ingredients (Serve 4-6)
420g can of sweet corn kernels (or 1 corn cob blanched and kernels removed)
1 green capsicum
3 ripe tomatoes
2 tablespoons parsley
2 spring onions
1 Lebanese cucumber
Leafy greens (optional)
Dressing: 1 tablespoon olive oil, 1 lemon (juiced), 1 tablespoon sweet chilli sauce, 1 dollop low fat yoghurt.
Cut capsicum, tomato, cucumber and spring onions into small pieces
Combine in a large bowl and mix well
Put all dressing ingredients into a jar and shake well to combine
Pour dressing onto salad and mix well