Healthy living

Mexican corn and tomato salad

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 6


  • 420g can sweet corn kernels (or 1 corn cob, cooked)
  • 1 green capsicum, seeded and diced
  • 3 ripe tomatoes, chopped
  • 2 tablespoons chopped parsley
  • 2 spring onions, sliced
  • 1 Lebanese cucumber, finely diced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 tablespoon sweet chilli sauce
  • Low fat natural yoghurt - 2 teaspoons per serve


1. Combine all ingredients except yoghurt. Mix well and spoon into a serving bowl.

2. Top with yoghurt.


  • Serve with home-made guacamole.
  • 16 serves of vegetables in this recipe.

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