Rainbow Salad with Corn and Peas

1. 1 Canned sweet cornpack 340 g ≈ $1.00 60 g
2. 2 Canned green peaspack 400 g ≈ $1.00 60 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 White cabbagepack 1.2 kg ≈ $2.40 60 g
5. 5 Cucumbers≈ $3.67 per kg 65 g
6. 6 Mayonnaise 30 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain the liquid from the canned¹ corn and peas, then transfer to a deep bowl.

2. Seed the bell³ pepper and chop into small cubes, then add to the bowl.

3. Shred the white⁴ cabbage thinly, massage with a pinch of salt for 1 minute to soften, then add to the bowl.

4. Chop the cucumbers⁵ into small cubes and fold into the salad.

5. Season with salt and pepper, then dress with mayonnaise and mix until smooth.

6. Let sit for 5 minutes to let the dressing soak in, then serve.