23 August, 2015
Mexican Salsa Salad with Lime Dressing
Mexican Salsa Salad with Lime Dressing
Serves: 6-8 sides
Ingredients:
- 1/2 continental cucumber, diced
- 3 tomatoes, diced
- 1 red onion, diced
- 1 cob of corn
Lime Dressing Ingredients:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 tablespoons shredded coriander
- 1 teaspoon balsamic vinegar
- 1 clove garlic, crushed
- 1 long red chilli, seeded and finely sliced
- 1/2 teaspoon ground cumin
Method:
- Place the cob of corn, husk and all in the microwave and microwave on high for 2 minutes, remove from the microwave and allow to cool slightly
- While the corn is cooling, dice all other salad ingredients and place in a salad bowl
- To prepare the dressing place all the ingredients into a jar or container that has a well sealing lid and shake very well, set aside until you are ready to serve the salad
- Once the corn has cooled removed the husks and fibres and then use a sharp knife to cut the kernels from the cob, add the kernels to the salad bowl and mix all ingredients very well
- When you are ready to serve give your dressing another shake to remix the ingredients then dress your salad immediately before serving.
Recipe Notes:
- Store covered in the fridge for the maximum of 3 days
- This recipe is not suitable for the freezer
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.