Mexican corn salad
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Mexican corn salad

By Chelsie Collins

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

  • Prep:15 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 165
  • fat 9g
  • saturates 1g
  • carbs 16g
  • sugars 11g
  • fibre 3g
  • protein 3g
  • salt 0g

Ingredients

  • 2 x 340g cans salt-free sweetcorn, drained
  • 1 red onion, finely chopped
  • 2 large tomatoes, deseeded and finely diced
  • ½ small pack coriander, roughly chopped
  • juice 2 limes
  • 4 tbsp extra virgin olive oil
  • 2 tsp clear honey

Method

  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.

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