Sweetcorn Salsa Salad recipe
Sweetcorn's nutty taste with sweet red pepper and toasted pine nuts make a really crunchy and yummy salad.
Preparation time: 15 minutes
- Carrots: 2
- Red pepper: 1
- Sweetcorn: 1 can
- Red onion: 1
- Pine nuts: 50gm
- Salt and pepper to taste
For the dressing:
- Olive oil: 3 tablespoons
- Dijon mustard: one and a half teaspoons
- White wine vinegar: 1 tablespoon
Start by dicing the carrots, deseeding and dicing the pepper, chop the onion and toast the pine nuts (if they're not toasted already).
Place all salad ingredients into a large bowl and set aside.
To prepare the dressing, whisk all ingredients together, then pour over the salad, mix and season well and serve.
If you want to toast the pine nuts yourself, place them on a baking tray and dry roast in a preheated oven for a few minutes. You can also toast in a frying pan.