Corn and Red Pepper Salsa

By HeatherS

Ingredients

• 450 g/1 Ib canned sweetcorn kernels
• 1 large red pepper, diced
• 1 garlic clove, crushed
• 1-2 tbsp finely chopped bottled jalapeno chillies, or to taste
• 4 spring onions, finely chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp chopped fresh coriander

Preparation

Step 1

Drain the sweetcorn and place in a large, non-metallic bowl. Add the red pepper, garlic, chillies, spring onions, lemon juice, oil and chopped coriander, then season to taste with salt and stir well to combine.

Cover and chill in the refrigerator for at least 30 minutes to allow the flavours to develop before serving.