SWEETCORN SALAD
1 small tin cream-style sweet corn
¼ pineapple, cored and cut into smallish chunks (you can use tinned but drain very well and decrease your mayonnaise then to 2 tablespoons)
2 bananas, sliced
½ chopped small onion (spring onions can be used if preferred)
¼ finely chopped red pepper
3 tablespoons mayonnaise
Mix all ingredients together. Keep in fridge for at least 2-3 hours for flavour to develop.
Note: Should you prefer to use plain yogurt instead of mayonnaise, omit the mayonnaise and add the following:
3 tablespoons raw apple cider vinegar
17 oz Greek yogurt (500 ml)
2 tablespoons Dijon mustard
1 teaspoon salt
stevia/sugar to taste
pepper to taste
Recipe and photo: Amanda Conradie
