Capsicum (Bell Pepper) Salad

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Capsicum (Bell Pepper) Salad

 

 

420 g (15 oz) can corn kernels, drained

1 large red capsicum (bell pepper), chopped

40 g (1 1/2 oz) baby spinach leaves

1 small red onion, halved, cut into thin wedges

8 teaspoons chopped fresh coriander (cilantro)

4 teaspoons vegetable -OR- olive oil

4 teaspoons lemon juice

 

 

1. Combine corn, capsicum (bell pepper), spinach, onion and coriander in a

medium bowl.

 

2. Drizzle with oil and juice; toss to combine.

 

 

Serves 4.