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Sweet Corn Salad

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Ingredients
  Canned sweet corn 1 Pound, drained
  Green pepper 1 Small, white pith removed, seeded and finely chopped
  Canned pimientos 3 , drained and finely chopped
  Spring onions 4 , trimmed and finely chopped
  Olive oil 2 Fluid Ounce
  White wine vinegar 1 Tablespoon
  Bay leaf 1
  Soft brown sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Tabasco sauce 1⁄8 Teaspoon
  Dry mustard 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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