Celery, Sweet Corn and Pineapple Salad

Name: Celery, Sweet Corn and Pineapple Salad
Yield: Serves Four to Six
Ingredients: 3 tablespoons salad oil (not olive oil); 3 tablespoons salad oil (not olive oil); 2 teaspoons wine vinegar; 1 teaspoon lemon juice; freshly ground black pepper; good pinch of salt; 1 small pineapple or a few slices of canned pineapple, well drained; 1 small pineapple or a few slices of canned pineapple, well drained; 1 (198-g/7-oz) can sweet corn or 1 (227-g/8-oz) packet frozen sweet corn; 2 sticks celery; 2 tablespoons flaked almonds; 1 (198-g/7-oz) can sweet corn or 1 (227-g/8-oz) packet frozen sweet corn

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 small pineapple or a few slices of canned pineapple, well drained
2 sticks

Vegan
Gluten-free

Method

Cut the pineapple into small pieces, and chop the celery. Drain the sweet com if it is canned. If it is frozen boil it until tender in salted water, drain it and rinse under cold water to cool. Then dry well.

Put the pineapple, almonds, celery and sweet com in a bowl and mix with all the other ingredients.