Nigerian Vegetable Salad is a light and healthy dish, it is simply the combination of different fresh vegetables, baked beans, salad cream, eggs and sweet corn in one bowl or tray.
It is also known as veggie salad and is similar to fruit salad. Nigerian Vegetable Salad is incomplete without baked beans and cream or mayonnaise.
Other ingredients like onions, corned beef, boiled macaroni, green bell pepper and a lot more can be added to Nigerian Vegetable Salad. So experiment with more or less to suit your taste.
Below is a detailed and easy recipe to make the best Nigerian Vegetable Salad.
Ingredients For Nigerian Vegetable Salad:
• 1 medium-sized cabbage
• 5 medium-sized carrots
• 1 medium bunch lettuce
• 4 medium plum tomatoes
• 3 medium Irish potatoes
• 2 medium-sized cucumber
• 2 small tins sweet corn
• 4 medium-sized eggs
• 2 cup green peas
• 1 tin baked beans in tomato sauce
• 1 bottle salad cream (Heinz) or Mayonnaise
Directions For Nigerian Vegetable Salad:
• Wash all the vegetables thoroughly in water with either a tablespoon of lemon juice, vinegar or baking soda and rinse in fresh water. This helps to kill harmful bacteria.
• Boil the green peas for 2 minutes and sieve. Cook the eggs and Irish potatoes together, take the potatoes out when it is done and let the eggs boil until hard boiled.
• Crack and peel off the egg shells then thinly slice the eggs and set aside. Peel the boiled potatoes skin and cut into small cubes.
• Slice the cabbage into tiny bits, and wash again then strain to remove excess water and set aside. (some cabbage usually have ants or pesticide in its leaves, so it needs to be washed again after slicing).
• Slice the lettuce into thin pieces. Scrape the carrots and slice into tiny pieces. Peel off the green skin of the cucumber, cut into two equal horizontal halves, then remove the seeds and slice into small cubes.
• Cut the tomatoes into two halves, remove the seeds and slice into small pieces. Open the can of sweet corn, strain out the preservation water. Open the can of baked beans and pour into a small bowl.
• Now, all the ingredients are ready, so it's time to mix them together.
• Sprinkle a handful of each vegetable in a large bowl or tray, one after the other until they are all combined. Then, place the sliced eggs on top of the Nigerian Vegetable Salad, cover and refrigerate.
• Add the salad cream and baked beans when dishing out the Nigerian Vegetable Salad, to avoid getting sour after sometime.
• Also because, not everyone likes it in their salad, so it is better to serve it on demand. That's it, your Nigerian Vegetable Salad is ready.
• Nigerian Vegetable Salad can be preserved in the fridge but will only last for 24 hours. So enjoy it while it's still fresh.
• Nigerian Vegetable Salad can be eaten alone as a meal, or served with jollof rice, fried rice, coconut rice and other rice recipes. It can also be eaten with bread as a sandwich.
• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Vegetable Salad turned out.