Sweet Corn Salad

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.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).