Special Diet

Tex-Mex Sweetcorn Salad

cook 10 mins
  • 400 g (13 oz) sweetcorn kernels
  • 400 g (13 oz) roasted red peppers (from a jar), drained and sliced
  • 1 finely chopped red onion
  • 4 tablespoons chopped jalapeno peppers (from a jar)
  • 1 x 400 g (13 oz) can red kidney beans, drained
  • 4 tablespoons chopped parsley
  • 6 tablespoons ready-made salad dressing
  • salt and pepper
  • Place the sweetcorn kernels in a bowl with the peppers, onion, jalapeno peppers and kidney beans. Scatter over the chopped parsley.
  • Drizzle over the salad dressing, season, toss to mix well and serve immediately.
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