Ginger and Coriander Corn Salad
Ginger and Coriander Corn Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 21
- Sodium
- 654
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 21
- Sodium
- 654
- Total: 25 min
- Active: 25 min
Ingredients
1 tablespoon olive oil
250 grams (8 3/4 ounces) smoked streaky bacon (American-style bacon), chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
30 grams (1 ounce) fresh ginger, grated
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
250 grams (8 3/4 ounces) mushrooms, thinly sliced
750 grams (26 1/4 ounces) frozen corn, defrosted in a sieve under warm running water
Handful fresh coriander (cilantro), chopped
4 tablespoon soy sauce
Freshly ground black pepper
Directions
- Heat the oil in a large frying pan and fry the bacon and onions together until the bacon is slightly crispy and the onions are golden and soft, about 5 minutes.
- Add the garlic and half of the ginger and cook for 1 minute. Add the green, red and yellow peppers with the mushrooms and cook until the peppers are lightly soft and the mushrooms are soft, 4 minutes.
- Add the corn and coriander and stir to combine. Add the soy sauce, black pepper and remaining ginger and stir to combine.
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