Nigerian Salad with Eggs, Baked Beans and Sweetcorn
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Ingredients
- 1 iceberg lettuce
- 200 g white cabbage
- 2 carrots
- 1 cucumber
- 3 ripe tomatoes
- 6 eggs
- 415 g baked beans
- 326 g tinned sweetcorn
- 6 tbsp salad cream
Nutrition (per serving)
- Calories
- 416 kcal
- Protein
- 21.8 g
- Carbohydrate
- 40.9 g
- of which sugars
- 21.3 g
- Fat
- 16.4 g
- of which saturates
- 3.7 g
- Fibre
- 10.9 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 9 minutes, cool in cold water, peel and slice into rounds.
- 2
Shred the lettuce and cabbage finely, grate the carrots, and slice the cucumber and tomatoes into rounds. Drain the sweetcorn.
- 3
On a large platter, layer the lettuce and cabbage, then the carrot, cucumber, tomato and sweetcorn in rings or rows, as Nigerian party salads are arranged.
- 4
Spoon the baked beans (cold or warmed) into the centre, arrange the egg slices on top and drizzle over the salad cream, or serve it on the side so everyone dresses their own.
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