Mexican corn salad

Mexican corn salad

Mexican corn salad

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

  • No cook
  • Serves 6
  • Easy

Nutrition per serving

  • Calories 165
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 11
  • Protein 3
  • Fat 9
  • Fiber 3
  • Salt 0

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.