Purely so I don’t forget what I did:
Tom’s birthday dinner last night was, by request from the birthday boy, nachos, and because I decided I wanted some extra veggies I grabbed these things:
1 420g can corn kernels drained
1 lebanese cucumber, diced
1/2 red capsicum, diced
olive oil, a drizzle
white wine vinegar, a splash
dried coriander leaves
And made this:
Corn, cucumber and capsicum salad
And it was good. I had leftovers tonight and it was still good. What’s in the photo is the leftovers of the leftovers, also known as tomorrow’s lunch.
6 thoughts on “Corn, cucumber and capsicum salad”
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Hello delicious! This is a great side for tacos. We are trying this at home. Thanks for sharing!
Yummy. It's on the list. Do you think fresh coriander would be all right? What about mint?
I didn't even know what a capsicum was until I looked it up on google – turns out it's what we in Canada call a Red Bell Pepper…which I love!!Thanks for the recipe, Mim.Blessings,Ruth
Fresh coriander would be even better I'm sure! But I didn't have any 🙂 Mint, hmmm dunno, I could see vietmanese mint working with that bit of heat to it. I'm a great believer in the taste it and see approach to food though, so if you have it on hand and it seems like a good idea then go for it!
Or even vietNaMese mint. Why do ear infections make my brain stop working?