So you fancy taking our bike-proof picnic for a spin, soaking up the sunshine and embracing all of those bumps you’ll encounter on your way, whipping up an awesome ‘bike salad’ that tosses itself en route.
This recipe couldn’t be any easier. Plus, it’s damn tasty. Simply dump all of the ingredients into a tupperware container, seal well, then place the container in the basket of your vintage bike or your handy pannier bag. By the time you reach your perfect picnic spot in the sun, your Mexican corn salad will be tossed to juicy perfection!
Mexican corn salad
2 x 400g cans corn kernels (or 4 fresh corn cobs if you’re out to impress)
1 red pepper
1 small red onion
½ cup coriander leaves
1 long red chilli, finely chopped
1 tsp ground cumin
2 limes, juiced
Salt and pepper
Drain the corn kernels and place in a larger plastic container (make sure it has a good seal!). Core and chop the pepper, then finely chopped the onion. Chuck in the coriander leaves and red chilli, then season with a sprinkle of ground cumin, lime juice and a healthy dose of salt and pepper. No need to mix – this bad boy will be mingling like it’s no one’s business.
If you’re feeling fancy, barbecue some steaks or chicken skewers once you get to the park, or simply pile into tortillas and top with a dollop of sour cream. Ole!