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Ingredients

• 1 cup sweet corn kernels (or 2 ears of sweet corn)
• 2 tomatoes, medium-sized, halved, deseeded, finely chopped
• 1 green capsicum, medium-sized, halved, deseeded, finely chopped
• 1 cucumber, medium-sized, peeled, finely chopped
• 7-8 black olives, finely chopped
• 50 g iceberg lettuce, shredded into small pieces
• ¼ cup mint leaves, fresh, shredded into small pieces
• ½ lemon
• 1 tbsp olive oil
• 2-3 sprigs coriander leaves, fresh, finely chopped
• Salt to taste
• Black pepper powder to taste

Method

1. Cook the corn until tender. For ears of corn, boil or grill for 6-9 minutes, then cut off the kernels; for loose fresh kernels, boil in 2 cups water for 3-4 minutes, drain, and cool.
2. Put the corn, tomatoes, capsicum, cucumber, olives, lettuce and mint leaves in a bowl.
3. In a separate bowl, mix the juice of the lemon with olive oil, salt and pepper powder.
4. Pour the dressing over the salad and toss well. Serve garnished with coriander leaves.