Sweetcorn And Pepper Salad

1 x 300 g/11 oz can sweetcorn kernels, drained
1/2 green pepper, deseeded and chopped
1/2 red pepper, deseeded and chopped
1 Spanish onion, peeled and cut into rings
4 tablespoons French dressing
2 tablespoons chopped fresh parsley
1 bunch watercress, trimmed

Mix the sweetcorn with the green and red peppers. Reserve the larger onion rings for garnish and mix the rest into the sweetcorn mixture.

Put the dressing into a screw-topped jar with the parsley and shake well, then pour over the salad ingredients.

Arrange the watercress around the outside of a salad bowl. Spoon the sweetcorn mixture into the centre and garnish with the large onion rings. SERVES 4