10 minutes preparation + 5 minutes cooking
16 serves of vegies in this recipe

420g can sweet corn kernels (or 1 corn cob, cooked)
1 green capsicum, seeded and diced
3 ripe tomatoes, chopped
2 tablespoons chopped parsley
2 spring onions, sliced
1 Lebanese cucumber, finely diced
1 tablespoon olive oil
Juice of 1 lemon
1 tablespoon sweet chilli sauce
Low fat natural yoghurt – 2 teaspoons per serve

Combine all ingredients except yoghurt. Mix well and spoon into a serving bowl. Top with yoghurt.

Serves 6.

Serving Suggestion
Serve with home-made guacamole. 

Recipe © State of Western Australia, 2012.