Mexican corn and tomato salad

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

Ingredients

• 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

Method

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.