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Summer Sweetcorn Salad    Veg   CD   PIC   20mins plus cooling


Serves  4     Cold   Vegetarian  Vegetables  Herbs  Picnics  Buffets  Gluten Wheat Dairy free  Eggless



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/ 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.




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Main equipment required to make this Recipe



Mixing bowl


Key techniques required to make this Recipe

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


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