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Tomato and corn salad recipe

Tomato and corn salad recipe

20 ratings

In partnership with British Heart Foundation

This speedy, fresh salad is perfect for barbecues and summer picnics. There's no cooking – just stir the crisp and colourful mix of juicy tomatoes and sweetcorn together. Toss with a tangy lime dressing and fresh coriander for a vibrant vegan side dish. See method

Ingredients

  • 250g pack baby plum tomatoes, halved
  • 325g tin sweetcorn, drained and rinsed
  • 2 spring onions, finely chopped
  • ½ red chilli, deseeded and thinly sliced
  • 30g pack fresh coriander, leaves finely chopped
  • 1 lime, juiced
  • 2 tbsp olive oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    490kj
    117kcal     6%

  • Fat

    7g 10%

  • Saturates

    1g 6%

  • Sugars

    8g 8%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 11.7g Protein 2.7g Fibre 3.1g

Method

  1. Put all the ingredients in a bowl, season and toss together.

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