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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
Ingredients 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 ½ Green Capsicum (Sweet Pepper), chopped 50g/2oz Spring Onion, chopped
Instructions
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.
More Picnic Recipes | Summer Recipes | What's in Season
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