Tuesday, October 26, 2010

Corn, cucumber and capsicum salad

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
garlic powder
dried coriander leaves

And made this:

Corn, cucumber and capsicum salad

Corn, cucumber and capsicum salsa

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.


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Nap Mom said...

Hello delicious! This is a great side for tacos. We are trying this at home. Thanks for sharing!

Penthe said...

Yummy. It's on the list. Do you think fresh coriander would be all right? What about mint?

Hi from Ruth! said...

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.



mimbles said...

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!

mimbles said...

Or even vietNaMese mint. Why do ear infections make my brain stop working?