Caribbean Corn and Broccoli Salad

Ginger gives this salad a great island flavour. An excellent way to use leftover cooked Ontario corn on the cob.

1 cob Ontario Sweet Corn, grilled and cooled
1 bunch Ontario Broccoli, cut into florets
1/2 cup (125 mL) diced Ontario Red Onion
Half Ontario Sweet Red Pepper, diced

Dressing:
3/4 cup (175 mL) regular or light mayonnaise
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) minced fresh gingerroot
2 tsp (10 mL) Ontario Liquid Honey
1/2 tsp (2 mL) each salt and pepper

With sharp knife, cut corn kernels from cob and place in large bowl. Add broccoli, onion and red pepper.

Dressing:
In small bowl, combine mayonnaise, mustard, lime juice, ginger, honey, salt and pepper; toss with salad. Chill before serving.

Nutrients per serving 1 Serving (when recipe serves 6): Protein: 6 grams, Fat: 23 grams, Carbohydrates: 17 grams, Calories: 289, Fibre: 4 grams, Sodium: 440 mg

Recipe and image courtesy of Foodland Ontario (www.ontario.ca/foodland/recipes)

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