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    You are in: Home / Recipes / Sweetcorn and Red Pepper Salad Recipe
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    Sweetcorn and Red Pepper Salad

    Sweetcorn and Red Pepper Salad. Photo by Redsie

    1/2 Photos of Sweetcorn and Red Pepper Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    CulinaryQueen's Note:

    From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.

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    Units: US | Metric


    1. 1
      Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
    2. 2
      Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
    3. 3
      Remove the caps, pith and seeds from the peppers and finely chop the flesh.
    4. 4
      Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
    5. 5
      In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
    6. 6
      Sprinkle Parmesan shavings over salad and serve.

    Ratings & Reviews:

    • on July 16, 2007


      This was fresh, tasty and we loved it!! I forgot to add the parmesan - for sure, next time, I will add it - even though the salad was perfect as is!! :) Used a mix of salad (rocket, lettuce, spinach). Thanks CulinaryQueen!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweetcorn and Red Pepper Salad

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 206.4
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 1.8 g
    Cholesterol 1.1 mg
    Sodium 59.1 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 5.3 g
    Sugars 8.8 g
    Protein 5.1 g

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