A light, refreshing and colourful salad to enjoy at your next barbecue, or as a healthy side with any meal.
In this recipe I use frozen corn, but feel free to use tinned or fresh corn. You can also add a handful of chopped fresh herbs like parsley, mint, basil or coriander if desired for extra flavour.
Corn and tomato summer salad recipe
Preparation time: 10 minutes
Serves four.
Ingredients
- 3 cups (480g) of frozen corn kernels
- 2 cups (320g) of cherry tomatoes, quartered
- 1 avocado, diced
- 1 red onion, finely sliced
- 2 Tbsp of lime or lemon juice
- 1 Tbsp of extra-virgin olive oil
Method
- Place the corn in a bowl and cover with boiling water for five minutes. Drain and cool.
- Place all the ingredients into a salad bowl and gently toss to combine. Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Recipe from The World’s Easiest Recipes by Linda Duncan, $45, published by Harper Collins.