Roasted Corn Salad ( Soups and Salads Recipe )
by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 19185 times
The perfect salad for a breezy, outdoor dinner! roasted corn salad also makes a nice accompaniment to barbequed food. Colourful peppers add taste to this salad, while making it look a lot more vibrant. The salad’s tangy, delicious taste comes from the chopped coriander, lemon juice and sugar dressing. This salad can be served warm or chilled-it is nutritious as well as high on taste.
- Heat the butter and olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 3 to 4 minutes.
- Add the corn, capsicum and salt and sauté for another 3 to 4 minutes.
- Remove from the flame and add the dressing and mix well.
- Serve warm.
Nutrient values per serving
|Vitamin A||517.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||14.4 mg|
|Folic Acid||1.6 mcg|
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