You are here: Home > Cuisine > Mexican Vegetarian > vegetarian Mexican Salads > Broccoli, Corn and Jalapeno Salad Broccoli, Corn and Jalapeno Salad by Tarla Dalal A scrumptious and appealing preparation, the broccoli, corn and jalapeno salad features a rare but interesting combination of nutritious vegetables. The veggies are rich in nutrients, especially vitamins and dietary fibre. They are also rich in antioxidants and give you the power to resist the health hazards that float around us everyday. Broccoli and corn make the dish look very tempting while jalapenos give it a unique, tantalising flavour and aroma. What is more, this delectable dish can be tossed up in minutes, so what are you waiting for? 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Close 16 May 2011 This recipe has been viewed 57128 times Broccoli, Corn and Jalapeno Salad recipe - How to make Broccoli, Corn and Jalapeno Salad Tags vegetarian Mexican Saladsvegetarian Mexican StartersIndian snacks with little planningMexican DelightsMexican PartyQuick Snacks / Quick Starters Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 5Makes 4 to 6 servings Show me for servings Ingredients 3 cups broccoli florets1 1/2 cups boiled sweet corn kernels (makai ke dane)1 tbsp butter1/2 cup finely chopped onions2 tbsp sliced and fried almonds (badam)1 tbsp chopped jalapenos salt to taste Method MethodBlanch the broccoli in boiling salted water for 3 minutes. Drain and keep aside.Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the almonds and sauté on a medium flame for 1 to 2 minutes.Add the broccoli, corn, jalapenos and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionallyServe hot. Nutrient values per servingEnergy90 calProtein3.1 gCarbohydrates12.4 gFiber1.5 gFat4 gCholesterol0 mgVitamin A863.5 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.4 mgVitamin C30.7 mgFolic Acid27.4 mcgCalcium42.1 mgIron0.6 mgMagnesium0 mgPhosphorus0 mgSodium25.7 mgPotassium162.8 mgZinc0.4 mg