in Recipes

Colorful corn and pepper salad

updated

Spread the love

Ingredients for 4 servings:

  • 1 can corn kernels, drained
  • 2 bell peppers, red and green
  • 1 tbsp mustard, medium hot
  • 3 tbsp sunflower oil
  • 1 tbsp sherry vinegar or wine vinegar (not essence)
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

simple and delicious

Wash and trim the bell peppers, then cut them into small cubes. Stir in the corn. For the marinade, place all ingredients in a suitable container, mix with a small whisk, and lightly froth (I use a small electric milk frother). Now fold the salad dressing into the vegetables and let it sit for an hour. This salad is quick to make and a wonderful addition to a barbecue!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spiedini di Piccione

Tomato salad with sheep or goat cheese