Ingredients
Vegetables
- 2 medium carrots, peeled
- 1 bunch lettuce
- 1/2 small cabbage
- 3 medium tomatoes
- 2 small cucumbers
- 1/2 cup canned peas, drained and rinsed
- 1/2 cup canned corn, drained and rinsed
Proteins and Others
- 3 eggs
- 3 potatoes
- 1 cup baked beans in tomato sauce, drained
- 1/2 cup salad cream
Instructions
- Prepare vegetables: Grate the peeled carrots using a medium grater. Wash the lettuce and cabbage thoroughly, then finely shred them for layering.
- Dice tomatoes and cucumbers: Cut the tomatoes, remove the cores, and dice into small cubes. Peel the cucumbers, remove seeds, and dice into small cubes. Drain and rinse canned peas and corn.
- Cook eggs and potatoes: Hard-boil the eggs for 7 to 10 minutes, then cool and peel them. Slice into rounds. Boil the potatoes in the same pot until tender, peel, and cut into cubes.
- Layer the salad base: In a large bowl, start layering the shredded lettuce and cabbage as the base, followed by carrots, tomatoes, cucumbers, peas, corn, and potatoes, arranging the layers evenly. Optionally layer by color for an attractive presentation.
- Add baked beans: Add the baked beans in tomato sauce as the topmost layer over the layered vegetables.
- Top with eggs: Place the sliced hard-boiled eggs on top and optionally line a few slices around the sides of the bowl for decoration.
- Serve and dress: Serve the salad immediately or chill in the refrigerator until ready to serve. Dress with salad cream or your preferred dressing before eating.
Notes
- Use the same pot to boil eggs and potatoes to save clean-up time.
- Salad cream can be substituted with mayonnaise or a vinaigrette dressing based on preference.
- For a lighter version, reduce or omit the salad cream.
- This salad is best served chilled to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Nigerian
