MEX­I­CAN CORN SALSA

New Straits Times - - Heal -

1. Pee­land­chopfine­lythe­whiteo­nio­nand

place into a large bowl.

2. De­seed the fresh tomato and chop the tomato and Chi­nese co­rian­der leaves and add to the bowl. IN­GRE­DI­ENTS ( serves two)

100g corn

200g fresh seed­less toma­toes (diced) 50g green olive(sliced)

80g onions (diced)

50g lemon juice

60g co­rian­der leaves (chopped)

METHOD

1. Mix all in­gre­di­ents well in a mix­ing

bowl.

2. Let it chill in the chiller for ½ hour

and it’s ready to be served.

NU­TRI­ENTS

En­ergy (kcal) 126 Car­bo­hy­drate (g) 20.7 Pro­tein (g) 3.9

Fat (g) 4.7

Di­etary fi­bre (g) 3.8

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