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

1. Dice the vegetables (onion, capsicum, cherry tomatoes and cucumber) and add them to a large salad bowl along with the drained can of corn.

2. Finely chop the coriander and add to the mixing bowl as well as the juice of 1 lemon. 

3. Season with salt and pepper and give the salad a good toss before serving. Enjoy!