Mexican Salad - Healthier. Happier.

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Mexican Salad
  • 420g can sweet corn kernels (or 1 1/2 corn cob, cooked)
  • 1 green capsicum, seeded and diced
  • 3 ripe tomatoes, chopped
  • 2 tablespoons chopped parsley
  • 2 spring onions, sliced
  • 1 Lebanese cucumber, finely diced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 tablespoon sweet chilli sauce
  • Low fat natural yoghurt – 2 teaspoons per serve
  1. Combine all ingredients except yoghurt.
  2. Mix well and spoon into a serving bowl.
  3. Top with yoghurt.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl or Serving bowl

 

Acknowledgements

Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information


263g Quantity per serving Quantity per 100g
Energy 585kJ 223kJ
Protein 4.1g 1.6g
Fat, total 4.0g 1.5g
— Saturated 0.6g 00.2g
Carbohydrate 18.7g 7.1g
— Sugars 9.1g 3.5g
Fibre 5.0g 1.9g
Sodium 95.0mg 36.2mg
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