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Sweetcorn Salad with Beansprouts

Veggie.Lover's picture
Ingredients
  Kernels 8 Ounce (225 g, Fresh or frozen)
  Bean sprout 8 Ounce (225 g)
  Mooli 8 Ounce, scrubbed and chopped (100 g)
  Green pepper 1 Medium, deseeded and diced
  Radishes 12 , sliced
  Sunflower oil 15 Milliliter (1 tablespoon)
  White wine vinegar 1 Teaspoon (5 ml)
  Fennel seeds 1 Teaspoon (5 ml)
  Paprika 1⁄2 Teaspoon (2.5 ml)
Directions

MAKING
1. In a saucepan boil water and add sweetcorn. Cook sweetcorn for 5 minutes in boiling water till it is lightly cooked.
2. In a bowl mix the salad ingredients.
3. In a screw top jar put all the dressing ingredients. Shake to mix well.

SERVING
4. Serve Sweetcorn Salad With Beanspouts with dressing and tossed well.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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Your rating: None
4.357145
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 287 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 38.6 mg1.6%

Total Carbohydrates 51 g17%

Dietary Fiber 14.2 g56.9%

Sugars 4.9 g

Protein 10 g19.8%

Vitamin A 9.8% Vitamin C 84.6%

Calcium 4.8% Iron 7.3%

*Based on a 2000 Calorie diet

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Sweetcorn Salad With Beansprouts Recipe