Tangy corn salad
This is a really simple salad that can be prepared in advance and sit for a few hours whilst you make the rest of the meal. The flavours get better with time. Serve this at room temperature rather than fridge cold for the best flavour.
Makes enough for 4 large portions and 6 small portions
2 red peppers
2 yellow peppers
2 mini cucumbers
8 spring onion
1 garlic clove
1 tablespoon extra virgin olive oil
1 large handful coriander leaf
340g can sweet corn, drained and rinsed
Cut the peppers, cucumber and spring onion as small as you can. the trick to this salad is the tiny pieces, the smaller, the better
Put in a large mixing bowl
Use the chopper attachment of a hand blender or a blender for the dressing.
Add the lime juice, olive oil, garlic, and coriander and blend well.
Add salt to taste
Add the sweet corn and the dressing to the bowl and mix well