Mexican corn and tomato salad

10 minutes preparation + 5 minutes cookingimage of finished recipe mexican corn and tomato salad

16 serves of vegies in this recipe


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.

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