You will be eating the colours of the rainbow with this colourful, sweet and crunchy salsa! The perfect side dish for a classic summer bbq or alongside Mexican. When it comes to eating your vegetables you want to be aiming to eat the colour of the rainbow, as a variety of vegetables is key to ensure your feeding your body with a variety of nutrients. Thanks to our nutritionist Phoebe Smith for this recipe.
RAINBOW SALAD
INGREIDENTS
1 red onion
1 red capsicum
1 punnet of cherry tomatoes
1/2 telegraph cucumber
1 can of corn
1 handful of finely chopped coriander
1 lemon, juice
Salt and pepper, to season
METHOD
Dice the vegetables (onion, capsicum, cherry tomatoes and cucumber) and add them to a large salad bowl along with the drained can of corn.
Finely chop the coriander and add to the mixing bowl as well as the juice of 1 lemon.
Season with salt and pepper and give the salad a good toss before serving. Enjoy!