Pineapple, Corn and Tomato Salad

[Guest guest]

Pineapple, Corn and Tomato Salad

 

 

5 corn cobs, peeled, silks removed (see note)

1 pineapple, peeled, cut into small wedges

two 250 g (9 oz) punnets cherry tomatoes, quartered

2 large avocados, peeled, chopped

4 green onions, thinly sliced

1/4 cup fresh lemon juice

1/4 teaspoon Tabasco sauce

salt and pepper, to taste

 

 

1. Place corn into a saucepan. Cover with cold water. Bring to the

boil, uncovered, over high heat. Reduce heat to medium. Simmer for 5

minutes, or until just tender. Drain. Set aside. Cool for 10 minutes.

 

2. Run a sharp knife down each corn cob to remove kernels. Place

kernels into a large bowl. Add pineapple, tomatoes, avocados and

onions. Toss gently.

 

3. Use a fork to whisk together lemon juice, Tabasco, and salt and

pepper. Pour over salad. Toss gently to combine. Serve.

 

 

 

NOTE: You can use two 420 g (15 oz) cans corn kernels, drained, or 800

g (28 oz) frozen corn, thawed, in place of fresh corn.

 

 

Serves 8.