Sweet Corn Salad Recipe

Summary

CuisineCourse
VegetarianMain Ingredient

Ingredients

 Canned sweet corn1 Pound, drained
 Green pepper1 Small, white pith removed, seeded and finely chopped
 Canned pimientos3 , drained and finely chopped
 Spring onions4 , trimmed and finely chopped
 Olive oil2 Fluid Ounce
 White wine vinegar1 Tablespoon
 Bay leaf1
 Soft brown sugar2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Tabasco sauce1⁄8 Teaspoon
 Dry mustard1 Teaspoon
 Garlic1 Clove (5 gm), crushed

Nutrition Facts

Serving size: Complete recipe

Calories 1137 Calories from Fat 568

% Daily Value*

Total Fat 66 g101.5%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2142 mg89.3%

Total Carbohydrates 130 g43.4%

Dietary Fiber 15 g59.8%

Sugars 47.7 g

Protein 16 g31.6%

Vitamin A 124.2% Vitamin C 433%

Calcium 9.5% Iron 41.8%

*Based on a 2000 Calorie diet

Directions

Place the sweetcorn, green pepper, pimientos and spring onions [scallions] in a decorative salad bowl and toss well with two forks until they are thoroughly combined.
In a small mixing bowl, mix together the olive oil, wine vinegar, bay leaf, sugar, salt, pepper, Tabasco sauce, mustard and garlic until they are well blended.
Pour the dressing over the sweetcorn mixture and stir well to mix.
Set aside at room temperature for at least 2 hours.
Remove and discard the bay leaf before serving.
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