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Colourful corn salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Zesty corn and avocado salad brings vibrant Mexican flair to any meal.
Ingredients:
  • 4 bi-colour corn cobs, kernels removed (see note)
  • 82.50 ml chopped fresh coriander leaves
  • 1 small red onion, finely chopped
  • 1 small avocado, finely chopped
  • 250g cherry tomatoes, quartered
  • 65.63 gm lime juice
  • 36.40 gm olive oil
Instructions:
  • 1. Bring a saucepan of water to a boil over high heat, then add corn kernels and cook for 3 to 4 minutes until tender. Drain and rinse with cold water.
  • In a large bowl, mix together corn, coriander, onion, avocado, tomatoes, lime juice, and oil. Season to taste with salt and pepper. Serve and enjoy!

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