Recipe: Corn and tomato salad

Make this corn and tomato salad recipe for a fresh summer side dish. Photo / Olivia Moore

A light, refreshing and colourful salad to enjoy at your next barbecue, or as a healthy side with any meal.

In this recipe I use frozen corn, but feel free to use tinned or fresh corn. You can also add a handful of chopped fresh herbs like parsley, mint, basil or coriander if desired for extra flavour.

Corn and tomato summer salad recipe

Preparation time: 10 minutes

Serves four.

Ingredients

• 3 cups (480g) of frozen corn kernels
• 2 cups (320g) of cherry tomatoes, quartered
• 1 avocado, diced
• 1 red onion, finely sliced
• 2 Tbsp of lime or lemon juice
• 1 Tbsp of extra-virgin olive oil

Method

1. Place the corn in a bowl and cover with boiling water for five minutes. Drain and cool.
2. Place all the ingredients into a salad bowl and gently toss to combine. Season with salt and pepper to taste.
3. Serve chilled or at room temperature.

Recipe from The World’s Easiest Recipes by Linda Duncan, $45, published by Harper Collins.