Sweet And Sour Corn Salad Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Canned whole kernel corn8 Ounce (1 Can)
 Wine vinegar2 Tablespoon
 Oil3 Tablespoon
 Cold boiled potatoes1 Pound
 Tomatoes1⁄2 Pound
 Canned pineapple chunks8 Ounce
 Bananas2
 Lemon juice5 Tablespoon
 Lettuce head1 Small
Dressing:
 Dijon-style mustard1 Tablespoon
 Plain yogurt/Sour cream1⁄2 Cup (8 tbs)
 Milk2 Tablespoon
 Paprika1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 478

% Daily Value*

Total Fat 56 g85.8%

Saturated Fat 9.4 g47%

Trans Fat 0 g

Cholesterol 17.7 mg

Sodium 566.4 mg23.6%

Total Carbohydrates 216 g71.8%

Dietary Fiber 37.1 g148.3%

Sugars 83.6 g

Protein 31 g62%

Vitamin A 515.8% Vitamin C 271.6%

Calcium 52.7% Iron 181.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a bowl, place drained corn.
2) Combine vinegar, oil and seasoning and add to bowl with corn.
3) Mix well.
4) Cover the bowl and keep to chill.
5) Peel and dice potatoes.
6) Cut tomatoes into slices.
7) Drain pineapple, reserving 2 tbsp of the juice.
8) Peel bananas and slice them.

MAKING
9) In a bowl, put all the fruits and vegetables and pour lemon juice over them.
10) Mix together dressing ingredients with reserved pineapple juice.
11) Add dressing to potato mixture.
12) Keep to chill for 30 minutes.
13) In a servng dish, arrange lettuce leaves. and spoon potato mixture in a ring around the edge.
14) In the middle, pile corn in the.

SERVING
15) Serve the corn salad as a snack or side dish with your meals.
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