10 minutes preparation + 5 minutes cooking
16 serves of veggies in this recipe

Mexican corn and tomato salad recipe prepared and presented in grey bowl garnished with cream topping.


  • 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


Combine all ingredients except yoghurt. Mix well and spoon into a serving bowl. Top with yoghurt.
Serves 6.

Serving suggestion

Serve with home-made guacamole.

The table below lists the nutritional values present in the recipe for Mexican Corn and Tomato Salad
Serves in this recipe:
Serve size: 216g
  Quantity per serving Quantity per 100g
Energy 551.20kj 254.70kj
Protein 3.97g 1.83g
Fat 4.14g 1.91g
- saturated 0.63g 0.29g
Carbohydrate 17.18g 7.94g
- sugars 6.47g 2.99g
Fibre 3.85g 1.78g
Sodium 252.41mg 116.63mg