Hearty Corn Salad
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
715
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Chorizo
- 1 Tbsp olive oil
- 3 cans Corn (about 285 grams, drained)
- 1 jar pickled red Bell pepper (320 grams, drained)
- 150 grams Mayonnaise
- 3 Tbsps White vinegar
- salt
- peppers (freshly ground)
- 1 tsp ground paprika
- ¼ cayenne pepper
- 1 tsp Mustard
- 2 garlic cloves
- 1 bunch Cress
Preparation steps
1.
Cut chorizo into slices. In a large skillet, fry chorizo in olive oil over high heat. Set aside to cool. Drain corn in a colander. Drain peppers and cut into small cubes.
2.
To make dressing: Mix mayonnaise with vinegar, salt and pepper to taste, paprika, cayenne pepper and mustard. Peel and press garlic cloves through a garlic press into the dressing. Mix well. Mix dressing with corn, diced peppers and sausage slices. Rinse cress, pat dry, snip with scissors over the corn salad and toss to combine.
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