Quick look
- prep 10 min cook 8 min
- serves 4
Healthy Cooking Tip
Indoles, phytochemicals found in cauliflower and other kinds of cruciferous vegetables, may help against hormone-related cancers, while green beans contain vitamin A for good vision.
Ingredients
- 2 teaspoons curry powder
- 4 tablespoons freshly squeezed lime juice
- Salt
- 3 tablespoons vegetable oil
- ½ pound green beans, trimmed and halved crossways
- 1 small cauliflower, separated into small florets, stalks removed
- 5 ounces frozen sweet corn, thawed
- Shredded lime zest, to garnish (optional)
- 1
Put curry powder in a small, dry pan and toast, stirring frequently, over low heat until fragrant, about 1 minute. For the vinaigrette, whisk lime juice, curry powder and ¼ tsp salt in a small bowl. Whisk in vegetable oil.
- 2
Cook beans in a large pan of lightly salted boiling water until crisp-tender, about 3 minutes. Transfer with a draining spoon to a colander. Rinse under cold running water. Add cauliflower to the boiling water. Cook until crisp-tender, about 4 minutes. Drain in colander. Rinse under cold running water.
- 3
Toss beans, cauliflower, sweetcorn and vinaigrette in a large bowl. Garnish if you like and serve at room temperature or chilled.
- Calories: 170
- Fat: 10 g
- Saturated Fat: 1.5 g
- Carbs: 12 g
- Protein: 7 g
- Fiber: 4 g
