Sweet Corn Salad
|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|
|Soft brown sugar||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.
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