Meatless Monday: 8 Minute Corn Salad

Last week it was my mum's birthday. I have no idea how old she turned this year as she only let us put three candles on the cake.... Over the years I had run out of gift ideas so this year I decided taking the stress from cooking meals everyday off my mum for that one night was the best gift idea.

I'd set out a grand plan of roast chicken, pork belly, salads and vegetables in my head before my mum reminded me that she needed to take my siblings to piano classes at 6pm which left me only 2hrs to prepare everything!

I sent my mum off to get a massage to help her relax while I did some last minute ingredient shopping. I had this grill roasted corn salad in mind but Woolworths had run out of fresh corn that day (amongst a bunch of other things that I needed to make the birthday cake!) and I was running out of time! Instead I grabbed some canned corn and shortened my cooking time!  This salad is the result.

I managed to plate up this salad, beef, mushroom and onion stir fry, roast pumpkin and sweet potato and stir fry bok choy by dinner time. The chicken wasn't ready until an hour afterwards.... Everyone was starving so I didn't manage to take a picture of all the food but I did take a picture of this corn salad before it was gobbled up. Trust me it takes like 5 minutes! I only said 8 minutes to cover myself. And it's delicious. If there's any doubt I'm willing to hold live demos at my house where you can watch me whip it up in 5minutes then proceed to eat it and tell you it's delicious.

8 Minute Corn Salad
Adapted from: The Healthy Foodie 

Serves: 2-4
Preparation and cooking time: 5-8mins

  • 1 can of corn
  • 1/2 capsicum, chopped
  • 1 cupgreen beans cut into 1" (2cm) pieces
  • 1 cup fresh parsley, chopped
  • The juice of 1 lime
  • Fetta cheese, crumbled
  • ½ cup walnuts, chopped
  • 2 cups baby spinach and rocket
  • Salt and pepper to taste
  1. Drain the can of corn
  2. Place corn, capsicum and green beans in a pan and stir fry for 2 minutes (You can skip this step too since it's not really necessary to cook these ingredients anyway
  3. Place all the ingredients in a bowl and toss before serving
Per serve (443g): Energy: 1787kJ (427kCal), Carbohydrates 66.5g, Fibre 11.2g, Fat 15.4g, Saturated fat 3.5g, Protein 16.8g, Sodium 532mg (These values are based on the original recipe from the link)

See easy right? This salad didn't store well overnight in the fridge (the beans went a bit brown) so eat it all up on the same day!


Isn't it so colourful? And I promise it's good for you ;)


Veggie Mama said...

Oh my gosh, I'll eat anything with corn in it. Anything at all.

silkydesuza said...

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Bibi said...

I love corn. I don't know why i never think to add it to my chunky salads - what a good idea.

Wendy said...

@Veggie Mama: totally agree. Corn is love. Can't wait for the summer when grilled corn on the BBQ would be heavenly!

@silkydesuza: thank you

@Bibi: Yes corn is a nice starchy veggie with lots of fibre that I like to use to bulk up my salads!

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