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Sweet Corn Salad

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  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

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

Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

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

Sweet Corn Salad Recipe