Colourful Corn Salad

[Guest guest]

Colourful Corn Salad

 

 

4 bi-colour corn cobs, kernels removed

1/3 cup chopped fresh coriander (cilantro) leaves

1 small red onion, finely chopped

1 small avocado, finely chopped

250 g (9 oz) cherry tomatoes, quartered

1/4 cup lime juice

2 tablespoons (8 tsp) olive oil

salt and pepper, to taste

 

 

1. Bring a saucepan of water to the boil over high heat. Add corn

kernels. Cook for 3 to 4 minutes or until corn is tender. Drain. Rinse

under cold water.

 

2. Combine corn, coriander (cilantro), onion, avocado, tomatoes, lime

juice and oil in a large bowl. Season with salt and pepper. Serve.

 

 

Serves 8.