Vegan Goodness by Prescott Jessica

Author:Prescott, Jessica [Prescott, Jessica]
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2016-09-22T04:00:00+00:00

CHUNKY MEXI-CORN SALSA

So simple, yet so delicious.

SERVES 4

SHOPPING LIST

1 x 220 g (8 oz) jar or tin of sweetcorn (corn kernels) or 2 cobs of corn

1 small red onion, peeled

2–3 tomatoes

1 medium red (bell) pepper

a large handful of coriander (cilantro) leaves

1 lime

sea salt flakes, to garnish

TURNITIN TO A MEAL

Add a tin of black beans, some baby spinach or rocket (arugula) and some chopped avocado. Serves 2 or 3.

YOU NEED TO…

If you are using tinned corn, place it in a sieve and allow it to drain while you prep the remaining ingredients. If using fresh corn, bring a pot of water to the boil, remove the husks from the corn and cut each cob in half. Once the water is boiling, place the corn in the pot and cook for approximately 3 minutes, then remove. Allow to cool as you prep your remaining ingredients.

Finely chop the red onion and place in a medium-sized bowl. Dice the tomatoes and pepper and add to the bowl, making sure you scoop up all the juices and seeds from the tomato. Chop the coriander and add along with the sweetcorn. If you’re using corn on the cob, remove the kernels with a knife. Juice the lime and add this to the bowl with a little salt. Use a spoon or your hands to combine everything.

Serve with corn chips and guacamole or with my Jackfruit Tacos or Quick Nachos .

NOTES

Use the ingredients as a guide only. A big red onion is OK instead of a small one, and you can use more tomatoes or corn than I have suggested. I wouldn’t recommend using a white onion in place of the red onion, but spring onions (scallions) are totally fine. If you hate coriander (cilantro), skip it and try parsley or basil instead. Add chilli if you like.

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