Sweetcorn Pepper and Celery Salad

Sweetcorn Pepper and Celery Salad

3 from 1 vote
Servings: 4
Calories: 153


  • 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


  • 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
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