PEA AND SWEETCORN SALAD CUP
The Pea and Sweetcorn Salad Cup is a fresh, fuss-free snack or side dish that delivers both flavour and nourishment in every spoonful. Made with tender boiled peas and sweet corn, then lightly dressed in olive oil and a dash of lemon juice, this combination is bright, refreshing and naturally sweet. It’s a perfect choice for busy days, quick lunches or healthy snacks on the go. The balance of earthy peas and juicy corn creates a delightful texture, while the citrus and oil add a touch of sophistication to the dish. Free from dairy, gluten and refined sugars, it suits a wide range of dietary needs, including vegan and vegetarian diets. Best of all, this salad cup comes together in just minutes, making it a fantastic option for meal prepping, lunchboxes or colourful table spreads throughout any season.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
5 Ingredients or Less, Boil, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic, Party, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Low Fat, Vegan, Vegetarian, High Fibre, Kid Friendly, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons boiled peas
- 2 tablespoons sweetcorn
- 1/2 teaspoon olive oil
- Dash of lemon juice
FULL NUTRITIONAL INFORMATION
- Calories:3 kcal
- Fat:6 g
- Saturated Fat:4 g
- Carbohydrate:6 g
- Sugar:2 g
- Sodium:7 mg
- Fiber:4 g
- Protein:6 g
- Calcium:5 mg
- Potassium:8 mg
- Iron:4 mg
PREPARATION
These steps are followed for the preparation of Pea And Sweetcorn Salad Cup:
- Boil The Vegetables: In a small saucepan, boil the peas and sweet corn in lightly salted water for 3 to 4 minutes, until tender. Drain and let cool slightly.
- Transfer To Serving Cup: Spoon the boiled peas and sweetcorn into a small serving cup or ramekin, ensuring even distribution for a balanced flavour.
- Dress Lightly: Drizzle with 1/2 teaspoon olive oil and a dash of lemon juice. Stir gently to coat the vegetables without mashing them.
- Serve Or Chill: Enjoy immediately as a warm salad or refrigerate for 10 to 15 minutes for a cooler, refreshing version.
- Optional Garnish: For a colourful touch, top with finely chopped herbs, such as parsley or mint, before serving.
PREP TIME
5 minutes
COOKING TIME
4 minutes
TIPS
- Use Fresh Or Frozen: Both fresh and frozen peas and corn work well. If using frozen, cook for slightly longer to achieve tenderness.
- Cool Before Dressing: Allow vegetables to cool slightly before adding olive oil to preserve the flavour and texture.
- Avoid Overcooking: Boil only until tender. Overcooking may cause the peas to lose their vibrant green colour and turn mushy.
VARIATIONS
- Add Crunch: Stir in chopped cucumber or bell pepper for extra crunch and hydration.
- Boost Protein: Add chickpeas or chopped boiled egg for a heartier version.
- Spice It Up: Sprinkle with a pinch of chilli flakes or cracked black pepper for a more grown-up flavour.
- Zesty Twist: Use lime juice instead of lemon for a tangy variation that pairs well with fresh coriander.
PREPPING AND STORAGE
- Fridge Storage: Store in an airtight container for up to 2 days. Stir before serving and refresh with a new squeeze of lemon juice if desired.
- Freezing Not Recommended: Peas and sweetcorn tend to lose their firm texture when thawed after being dressed.
- Meal Prep Tip: Boil a larger batch of peas and corn, then store them undressed. Combine the individual portions with oil and lemon just before serving.