Broccoli, Corn and Jalapeno Salad
by Tarla Dalal
Added to 156 cookbooks
This recipe has been viewed 34929 times
A scrumptious and appealing preparation, the broccoli, corn and jalapeno salad features a rare but interesting combination of nutritious vegetables. The veggies are rich in nutrients, especially vitamins and dietary fibre. They are also rich in antioxidants and give you the power to resist the health hazards that float around us everyday. Broccoli and corn make the dish look very tempting while jalapenos give it a unique, tantalising flavour and aroma. What is more, this delectable dish can be tossed up in minutes, so what are you waiting for?
- Blanch the broccoli in boiling salted water for 3 minutes. Drain and keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the almonds and sauté on a medium flame for 1 to 2 minutes.
- Add the broccoli, corn, jalapenos and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
- Serve hot.
Nutrient values per serving
|Vitamin A||863.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||30.7 mg|
|Folic Acid||27.4 mcg|
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