400 g cooked, canned or frozen and thawed sweetcorn kernels
1 green pepper
1 celery heart
3 spring onions
4 tbsp French dressing
1 tbsp chopped parsley
1 green pepper
1 celery heart
3 spring onions
4 tbsp French dressing
1 tbsp chopped parsley
method
1. Drain the cooked or canned sweetcorn.
2. Cook the frozen sweetcorn for a few minutes and drain.
3. Blanch the pepper in boiling water for 2 minutes.
4. Drain thoroughly, remove the membranes and seeds, and cut the flesh into 5mm dice.
5. Chop the celery and onions finely.
6. Put the vegetables in a bowl with the dressing and toss lightly.
7. Turn in to a serving bowl and sprinkle with the parsley before serving.
2. Cook the frozen sweetcorn for a few minutes and drain.
3. Blanch the pepper in boiling water for 2 minutes.
4. Drain thoroughly, remove the membranes and seeds, and cut the flesh into 5mm dice.
5. Chop the celery and onions finely.
6. Put the vegetables in a bowl with the dressing and toss lightly.
7. Turn in to a serving bowl and sprinkle with the parsley before serving.
serving amount
serves 4
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