Sweetcorn, Mango and California Walnut Salsa
Preparation time: 10 minutes
Cooking time: 15 minutes
Nutrition: Per serving
249 Kcal Fat
This refreshing salsa is a tasty, healthy addition to summer barbecues. Or simply serve with cooked basmati rice.
2 corn on the cob
1 ripe mango, peeled and cut into 1cm dice
75g California Walnuts, chopped
3 tbsp chopped coriander
4 spring onions, thinly sliced
1 tbsp garlic olive oil
Juice 1 lime
2 tsp dried bell pepper flakes
Boil the corn for 5 minutes, drain and then griddle or fry for 10 minutes until slightly charred, allow to cool before cutting the corn off the cobs.
Mix the corn with the remaining ingredients and serve warm or chilled.