Corn and Bean Sprout Salad
|Sweet corn kernels||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
|Spring onions||3 Large|
|Olive oil||4 Tablespoon|
|Lemon juice||2 Tablespoon|
|Parsley||2 Tablespoon, chopped|
|Chinese bean sprouts/Tin of bean sprouts||1⁄4 Pound|
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.