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.

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Preparation Time:

Servings: 4-6

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Ingredients

  • 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

Preparation

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