It’s recipe day, but today’s is being hosted by the lovely Mel’s Fab Finds who has given me a helping hand this week. I’ve been a bit poorly recently, which I will be talking about on Saturday. You can be a healthy person with unhealthy habits, so stay tuned for that.  I digress, Mel has swooped in and saved me this week, sending over a lovely recipe for this time of year. Sharing something she thinks we’ll all like – especially me.

If, like me. You’re someone who appreciates the kindness of our lovely Mel. Why don’t you pop over to her social media! Send her a thank you tweet, facebook like, or a picture of your Mexican salad, she’d love it I’m sure! Not to mention you can find a tonne of her other recipes, this woman is a power house of ideas!

So dig in to this wonderfully simple recipe and enjoy something that takes less time than a ready meal!

Mexican Sweetcorn Salad Ingredients

200g frozen sweetcorn
1 medium tomato
1 avocado
2/3tbs pickled jalapenos
1tbs coriander
1/2tbs red onion
3-4tbs red or white vinegar
2-3tbp olive oil
Microwave the sweet corn for 2 minutes (1000W microwave, slightly more for a weaker strength microwave) Set aside the sweetcorn to cool whilst you prepare the other ingredients. Chop the tomato, onion and avocado into bite-sized pieces and place in a bowl. Cut the jalapenos and coriander and throw these in and then add the cooled sweetcorn. Drizzle over the vinegar and olive oil, stir well.
This can be eaten on its own as it has a good amount of flavour and a nice kick to it or as an accompaniment to a meal.
I love sweetcorn. It’s in my diet perhaps every other day, so for me it’s a great way of changing things up but keeping similar features. I have tried this salad previously, soaking everything apart from the avocado and tomato over night. The soaking time gave the onion and coriander time to infuse and then I served it on a slice of toasted tiger bread. It was beautiful with cream cheese too!

Amy-May Hunt

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