Ingredients
- 2 ears of corn, corn kernels removed from the cob (or 1 1/2 cup frozen corn, thawed)
- 1/2 a head of red cabbage, shredded very thin
- 3 tablespoons chopped fresh mint leaves
- 3-4 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions:
Take a large pan, heat 1 tablespoon olive oil over medium-high heat. Add corn kernels and cook, stirring frequently until slightly golden, about 8-10 minutes. Remove from pan and set aside.
Combine all the ingredients in a large bowl and mix well. Keep refrigerated for 20-30 mins before ready to eat.
What a vibrant vegetable! Even though it is one of the healthiest vegetables around, we don’t consume enough red cabbage. It is very low in calories- red cabbage contains just 21 calories per 100g, being 90% water. It helps the body to produce red blood cells. It contains vitamin C which helps to protect our cells by acting as an antioxidant.
Anthocyanins are antioxidants that are found in purple-colored fruits and vegetables, including red cabbage. Studies indicate that anthocyanins play a positive role in cardiovascular health and that those who eat foods with anthocyanins have a lower risk of heart attacks and heart disease-related death.
This is a great summer salad, so easy to make, perfect for lunch or a side dish. If this salad is prepared in advance the flavors blend nicely. The combination of healthy ingredients compliments each other and work so well together. A bright, crunchy, gorgeous salad with so many colors comes together in minutes. And fresh mint gives that aromatic touch!
I promise you, you will love it!
