Throw together this simple, no-cook Mexican chopped salad in 15 minutes. With sweetcorn, tomatoes and red onions, it makes for a colourful, speedy side dish
Prep:15 mins
Serves 4 – 6
2 x 340g cans salt-free sweetcorn, drained1 red onion, finely chopped2 large tomatoes, deseeded and finely diced½small pack coriander, roughly choppedjuice 2 limes4 tbsp extra virgin olive oil2 tsp clear honey
STEP 1Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
