Broccoli, Corn and Jalapeno Salad

by Tarla Dalal

Broccoli, Corn & Jalapenos, is buttery, spicy and serves as a good accompaniment.

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A scrumptious and appealing preparation, the broccoli, corn and jalapeno salad features a rare but interesting combination of nutritious vegetables. The veggies are rich in nutrients, especially vitamins and dietary fibre. They are also rich in antioxidants and give you the power to resist the health hazards that float around us everyday. Broccoli and corn make the dish look very tempting while jalapenos give it a unique, tantalising flavour and aroma. What is more, this delectable dish can be tossed up in minutes, so what are you waiting for?

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Broccoli, Corn and Jalapeno Salad recipe - How to make Broccoli, Corn and Jalapeno Salad

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Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 5Makes 4 to 6 servings
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Ingredients

3 cups broccoli florets
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 tbsp butter
1/2 cup finely chopped onions
2 tbsp sliced and fried almonds (badam)
1 tbsp chopped jalapenos
salt to taste

Method

Blanch the broccoli in boiling salted water for 3 minutes. Drain and keep aside.
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the almonds and sauté on a medium flame for 1 to 2 minutes.
Add the broccoli, corn, jalapenos and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
Serve hot.

Accompaniments

Burnt Sweet Corn Salad, Burnt American Sweet Corn Salad
Moyettes, Mexican Style Open Bun

Nutrient values per serving

Energy	90 cal
Protein	3.1 g
Carbohydrates	12.4 g
Fiber	1.5 g
Fat	4 g
Cholesterol	0 mg
Vitamin A	863.5 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.4 mg
Vitamin C	30.7 mg
Folic Acid	27.4 mcg
Calcium	42.1 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	25.7 mg
Potassium	162.8 mg
Zinc	0.4 mg