Sweetcorn Salsa Salad | The Proof of the Pudding


This week we’re all about salads. But never fear, these are not limp salad leaves topped with a sad halved cherry tomato and slice of cucumber, nor an uninspiring pile of shredded iceberg lettuce. These are fresh, vibrant, interesting salads that are bursting with flavour and made for summer eating.

Today’s recipe is a sweetcorn salad. It’s sweet from corn and cherry tomatoes, savoury from onion and pepper, fragrant from coriander and zingy from lime juice. The dish can take on different guises, as the name suggests: keep the ingredients chunky as I did in order to serve it as a salad, or finely chop everything to turn it into a delicious salsa which could be served with tortilla chips. If you feel like something spicier then some finely chopped red chilli would be an excellent addition.

Ingredients 250g frozen sweetcorn 150g cherry tomatoes 6 spring onions Small bunch of coriander 1 red bell pepper 1 lime 1 tbsp olive oil

Salt and pepper