Zesty Marinated Shoepeg Corn Salad
Need a refreshing, make-ahead side dish? This zesty shoepeg corn salad is packed with crisp veggies, toasted pepitas, and a bright lime vinaigrette.
Equipment
- Large bowl
- Knife
- Chopping board
Ingredients
- 3 11oz tin shoepeg corn 11oz, well-drained
- 1 large English cucumber finely diced
- 1 medium red pepper deseeded & finely diced
- 1/2 small onion finely diced
- 1/4 cup chopped fresh coriander
- 1/3 cup pepitas toasted
- 1/4 cup extra virgin olive oil
- 3 tbsp freshly squeezed lime juice
- 1 tbsp honey/maple syrup
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Thoroughly drain the shoepeg corn of any water & place in a large bowl.
- Mix in all your finely diced veg & chopped cilantro. Gently combine.
- Combine remaining ingredients to create your vinaigrette in a small bowl. Taste & season if desired.
- Pour over vegetables in the bowl and lightly toss until all vegetables are well-dressed (begin by mixing veg on the bottom of the bowl).
- Leave in the fridge for min. 2hrs (or overnight) to allow flavours to infuse. Stir just before serving to re-incorporate the dressing and lightly toss in/to sprinkle with pepitas.
Nutrition
Calories: 94kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gSodium: 148mgPotassium: 131mgFiber: 1gSugar: 3gVitamin A: 530IUVitamin C: 23mgCalcium: 13mgIron: 0.5mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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