Corn & Olive Salsa

[Guest guest]

Corn & Olive Salsa

 

 

125 g (4 1/2 oz) can sweet corn kernels, drained

60 g (2 oz) pitted kalamata olives, chopped

1 tomato, finely diced

1 stick celery, finely diced

1/2 small red onion, finely diced

8 teaspoons chopped parsley -OR- coriander (cilantro)

8 teaspoons lemon juice

salt and black pepper, to taste

 

 

Combine all ingredients in a bowl. Season to taste with salt and black

pepper.

 

 

 

NOTE: Use fresh corn (blanch in boiling water, cool, then cut off

kernels) or frozen corn, thawed.

 

TIP: Make this up to 24 hours ahead and refrigerate in a covered

container.

 

 

 

Makes 3 cups.