in and around the kitchen

    Corn & Basil Salad

    November 18, 2016


    Summer is all about quick and easy meals around here, especially as we tend to stay outside in the garden till it gets dark as often as possible. Meals usually consist of a salad and a protein (preferably cooked on the barbecue) and we think that this salad is the bomb! Quick, easy to prepare, you can always free-style it with what ever veggies you have in the garden or fridge. 

    Corn and Basil is the best combo ever. Have you ever given it a go? 


    one can of corn kernals, drained

    one punnet of cherry tomatos cut in half

    one lebanese cucumber sliced in half, seeds removed and sliced thinly

    half a red onion, sliced thinly

    half a capsicum, diced

    handful of basil leaves, washed and torn into bits

    handful of coriander leaves, washed and chopped finely

    two tablespoons of white wine vinegar

    an eighth cup good quality olive oil

    heaps of cracked black pepper 

    and pinch of salt


    Make the dressing by combining the vinegar, oil and salt and pepper. (Don’t skimp on the pepper!)  Place in a bowl and add the rest of the ingredients and give it a good mix until it’s all coated with the dressing. Serve with a protein, or use it in wraps with a bought bbq chicken like we did last night! 

    This salad is best when it gets to ‘stand’ for at least an hour before serving. This allows the basil flavour to get through all those crunchy veg! 


    Other salad recipes:

    Bejewelled Brown Rice Salad

    Quinoa Salad

    Couscous Salad

    Watermelon, Mint and Basil Salad

    5 Minute Potato Salad





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