A honey-lime dressing brings out the sweet tangy flavours in this multicoloured salad.
- Cook the corn in a saucepan of lightly salted boiling water for 10-12 minutes or until just tender. Refresh under cold water. Drain. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels.
- Halve or quarter the tomatoes, depending on their size. Tear the lettuce into large pieces. Arrange the lettuce, corn kernels, tomato, beans, onion and coriander in a bowl.
- Whisk the oil, lime juice and honey in a bowl. Drizzle over the salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set