A close-up of a bowl filled with mixed vegetables, including corn, peppers, and onions, garnished with slices of red onion and pieces of sausage, accompanied by a fork resting on the side.

Spanish Potato and Corn salad

Serving Time icon
Portions : 4
Clock icon
Total Time : 25 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 340 can Green Giant Sweet Corn, drained
  • 450g salad potatoes
  • 200g tub fresh salsa
  • 50g stuffed olives
  • 1 green pepper
  • 75g thinly sliced chorizo
  • 1 small red onion, thinly sliced
Equipment
  • Medium saucepan
  • Large non-stick frying pan

A very simple salad but full of flavour, and the salsa is a tasty way of dressing the potatoes.

Preparation

  1. Peel and cube the potatoes, put into lightly salted water and boil for 10 minutes or until just tender. Drain and tip into a bowl. Add the salsa and fold together then leave to cool
  2. Meanwhile slice the olives and cut the pepper into small dice Add to the salad with the drained sweetcorn, toss together then divide between serving dishes.
  3. Heat a large frying pan, add the chorizo and dry fry for about 30 seconds on each side until the oil runs and they become crispy. Drain on kitchen paper, halve the slices if preferred, then arrange on the salad and scatter with the red onion slices