Sweetcorn Pepper and Celery Salad
Ingredients
- 14 oz 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
Instructions
- Drain the cooked or canned sweetcorn.
- Cook the frozen sweetcorn for a few minutes and drain.
- Blanch the pepper in boiling water for 2 minutes.
- Drain thoroughly, remove the membranes and seeds, and cut the flesh into 5mm dice.
- Chop the celery and onions finely.
- Put the vegetables in a bowl with the dressing and toss lightly.
- Turn in to a serving bowl and sprinkle with the parsley before serving.
Calories: 153 kcal
Carbohydrates: 6 g
Protein: 14 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 125 mg
Sodium: 699 mg
Potassium: 208 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 541 IU
Vitamin C: 28 mg
Calcium: 69 mg
Iron: 1 mg