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Corn and Bean Sprout Salad

Chef.Foodie's picture
  Sweet corn kernels 1 1⁄4 Can (12.5 oz) (Or 1 Large Can)
  Onions 3 Small
  Spring onions 3 Large
  Olive oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mint leaves 2
  Parsley 2 Tablespoon, chopped
  Chinese bean sprouts/Tin of bean sprouts 1⁄4 Pound
  Lettuce leaves 4
  Salt To Taste
  Pepper To Taste

Drain 1 large tin of sweet-corn kernels.
Cut in paper-thin slices 3 small onions or 3 big spring onions.
Add to corn with 2 tablespoons chopped parsley and 2 chopped mint leaves.
Shake well in a jar 4 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt and pinch of pepper.
Pour over the corn.
Cook in boiling salt water for 10 minutes 1/4 lb. of fresh Chinese bean sprouts or tinned.
Run cold water over them if using fresh and drain again.
Add to the corn, mix well, correct seasoning if necessary and marinate overnight in the refrigerator.
Serve thoroughly chilled on a bed of lettuce leaves.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1226 Calories from Fat 585

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1448.2 mg60.3%

Total Carbohydrates 144 g48.1%

Dietary Fiber 21.2 g84.8%

Sugars 35.3 g

Protein 23 g46.6%

Vitamin A 142.4% Vitamin C 195.7%

Calcium 23.2% Iron 38.2%

*Based on a 2000 Calorie diet

Corn And Bean Sprout Salad Recipe