Pineapple, corn and tomato salad

This sensational corn salad creates a flavour explosion in the mouth.

Recipe «Pineapple, corn and tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 5 corn cobs, peeled, silks removed, 1 pineapple, peeled, cut into small wedges, 2 x 250g punnets cherry tomatoes, quartered, 2 large avocados, peeled, chopped, 4 green onions, thinly sliced , 1/4 cup fresh lemon juice, 1/4 tsp Tabasco sauce .

Ingredients:

• 5 corn cobs, peeled, silks removed 
• 1 pineapple, peeled, cut into small wedges 
• 2 x 250g punnets cherry tomatoes, quartered 
• 2 large avocados, peeled, chopped 
• 4 green onions, thinly sliced 
• 1/4 cup fresh lemon juice 
• 1/4 tsp Tabasco sauce 

Instructions

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.