Summer Sweetcorn Salad Veg CD PIC 20mins
Vegetables Herbs Picnics Buffets Gluten Wheat Dairy free
400g/14oz frozen Sweetcorn Kernels
100g/4oz frozen Whole Green Beans
3 tbsp Cider Vinegar
1 tbsp Olive Oil
1 tbsp freshly chopped Parsley
Salt and Black Pepper
Green Capsicum (Sweet Pepper), chopped
50g/2oz Spring Onion, chopped
1. Cut the green beans into 12mm/½ inch lengths. Bring a saucepan of lightly salted water to
the boil, add the beans and sweetcorn, bring back to the boil then simmer for
3-4 minutes until just tender. Drain well in a colander and allow to cool.
2. Meanwhile, place the vinegar, olive oil, parsley, salt, and pepper in a serving
bowl and whisk together until well blended.
3. Add corn kernels, green beans, red pepper, and onion to the dressing in
the bowl and mix well. Cover and refrigerate until ready to serve.
| Summer Recipes | What's
Main equipment required to make
Key techniques required to make this
To prick - To make small shallow holes in food
with a fork or the tip of a small sharp knife mainly to
allow for the escape of moisture during cooking