Capsicorn Salad

Name: Capsicorn Salad
Yield: 4 servings
Ingredients: 250 g Freshly boiled or roasted sweetcorn kernels; 250 g Diced capsicum (mixed red, yellow and green); 1 Large onion diced; 1 Medium chilli finely chopped; 1 Bunch fresh coriander chopped; 1 Medium lemon juiced; 50 ml Olive oil; 1 Teaspoon coarse salt; 1/4 Teaspoon ground black pepper

Vegan Vegetarian

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Ingredients

250 g Freshly boiled or roasted sweetcorn kernels
250 g Diced capsicum (mixed red, yellow and green) ⓘ
1 Large onion diced ⓘ
1 Medium chilli finely chopped
1 Bunch fresh coriander chopped ⓘ
1 Medium lemon juiced
50 ml Olive oil ⓘ
1 Teaspoon coarse salt
1/4 Teaspoon ground black pepper ⓘ

Instructions

Mix all above ingredients in bowl, toss, eat!

Nutrition & Diet Analysis (per serving)

433 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 7g 14% DV

Total Fat 33.9g 43% DV

Carbs 39.5g 14% DV

Fiber 17.9g 64% DV

Sugar 1.4g 3% DV

Electrolytes

Sodium 111.3mg 5% DV

Potassium 741.5mg 16% DV

Vitamins & Minerals

Vitamin A 8.3mcg 1% DV

Vitamin C 18.4mg 20% DV

Calcium 307.8mg 24% DV

Iron 7.1mg 39% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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