Lunch: Ginger and Coriander Corn Salad

Ingredients

1 tablespoon olive oil
250 grams (8 3/4 ounces) smoked streaky bacon (American-style bacon), chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
30 grams (1 ounce) fresh ginger, grated
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
250 grams (8 3/4 ounces) mushrooms, thinly sliced
750 grams (26 1/4 ounces) frozen corn, defrosted in a sieve under warm running water
Handful fresh coriander ( cilantro), chopped
4 tablespoon soy sauce
Freshly ground black pepper

Instructions

Heat the oil in a large frying pan and fry the bacon and onions together until the bacon is slightly crispy and the onions are golden and soft, about 5 minutes. Add the garlic and half of the ginger and cook for 1 minute. Add the green, red and yellow peppers with the mushrooms and cook until the peppers are lightly soft and the mushrooms are soft, 4 minutes. Add the corn and coriander and stir to combine. Add the soy sauce, black pepper and remaining ginger and stir to combine.

Reviews


Add a review for Ginger and Coriander Corn Salad

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now