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Corn Capsicum Salad
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Prep Time
5
mins
Cook Time
10
mins
Total Time
15
mins
Course
Salad
Cuisine
Western
Servings
2
people
Calories
231
kcal
Ingredients
1x
2x
3x
2
capsicum
(chopped in thin long slices)
1
tomato
(chopped)
1 and 1/2
cup
corn
(boiled)
1
tsp
black pepper
1
tbsp
olive oil
1
tsp
light soy sauce
salt
(as per taste)
1
green chilli
(chopped)
Instructions
Stir-fry the capsicum and tomato for 5-7 minutes in olive oil.
Add corn to it and fry.
Drizzle light soy sauce and mix the ingredients well.
Add chilli and sprinkle salt and black pepper.
Once the dish is cooked, serve hot.
Nutrition
Serving:
1
g
Calories:
231
kcal
Carbohydrates:
36
g
Protein:
6
g
Fat:
9
g
Saturated Fat:
1
g
Sodium:
252
mg
Potassium:
668
mg
Fiber:
7
g
Sugar:
13
g
Vitamin A:
4547
IU
Vitamin C:
169
mg
Calcium:
23
mg
Iron:
1
mg
Keyword
Healthy, Pregnant
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