Ginger and Coriander Corn Salad

TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

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