Oakleaf Salad with Peppers and Corn
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 162 kcal | (8 %) | ||
| Protein | 4.3 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 22 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Brown rice
- Salt freshly ground pepper
- 1 Oak leaf lettuce
- 1 red, yellow and green Bell pepper
- 1 can Corn kernel
- 1 bunch scallions
- 3 Tbsps White vinegar
- 1-2 tablespoons Ajvar
- juiced Limes
- 1 pinch sugar
- 2 Tbsps vegetable oil
- to taste Coriander
Preparation steps
1.
Cook rice according to package instructions in salted water. Remove from heat and cool.
2.
Rinse letuce, spin dry and tear into bite-sized pieces. Quater bell peppers and remove seeds and ribs, rinse and chop finely. Drain corn kernels. Rinse and finely chop scallions.
3.
Whsik vinegar with ayvar, lime juice and oil, season with salt, pepper and sugar.
4.
Mix rice with peppers and ayvar sauce. Arrange lettuce on plates and top with scallions, corn and rice mixture. Serve immediately.
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