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Nigerian salad with dill topping in a wooden bowl

Nigerian Salad Recipe

Abi Olayiwola
Hearty Nigerian salad will look great beside the burger at your next barbecue; or beside jollof rice at your next party.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course Salad, Side Dish
Cuisine Nigerian, West African
Servings 6
Calories 256 kcal


  • 4 Eggs
  • 1 cup Sweetcorn frozen or 1 can
  • 1 can Baked beans
  • ½ Onion small
  • 3 Carrots medium
  • ½ head Lettuce
  • 6 Tomatoes medium size
  • ½ Cucumber big
  • Dill a few sprigs - optional


  • Put the eggs to boil. Slice.
  • If you using frozen sweet corn, pour the corn in a microwave safe dish with enough water to cover; and enough room left for the water to boil without spilling Place in the microwave and heat for 5 mins. Bring out and pour in a colander to drain. Keep aside to cool.
  • If using canned sweetcorn, drain in a colander and keep aside.
  • Pour the baked beans in the colander to drain.
  • Slice the onions thinly. Soak in a bowl of cold water with some salt. Leave for 10 mins then drain.
  • Wash the all the vegetables. Grate the carrots. Slice the lettuce. Slice the tomatoes.
  • Cut and remove the seeds from the cucumber.
  • Add all of the ingredients into a bowl. Tear the dill and spread over the top then refrigerate.
  • Bring out of the fridge when you are ready to use. Serve and add the dressing to the served portion.


The nutritional information is for a portion of the salad without any dressing. Final figures will be determined by which dressing you use and how much of it you use.


Calories: 256kcalCarbohydrates: 43gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 118mgSodium: 622mgPotassium: 1008mgFiber: 11gSugar: 8gVitamin A: 6593IUVitamin C: 26mgCalcium: 123mgIron: 4mg
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