Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
347
Calories
10g
Protein
16g
Fat
47g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups frozen peas
- 1 (12 ounces) can whole kernel corn, drained
- 1 cup peeled diced cucumbers
- 2 tablespoons chopped green onions
- 1/4 cup vegetable oil
- 2 tablespoons white vinegar
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1 dash black pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- lettuce leaves, for serving
- =
Directions
1
Cook the peas in a small amount of boiling water 3 minutes and drain immediately.
2
Cool, then combine with the corn, cucumber and onions in a large bowl.
3
Shake remaining ingredients except lettuce in a small jar with a tight-fitting lid and pour over the vegetables, tossing until all are coated.
4
Cover and chill.
5
Serve on lettuce leaves.
Recipe sourced from
fandom