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Aljoscha's colorful pepper salad

updated

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Ingredients for 4 servings:

  • 4 bell peppers, orange, red, yellow and green
  • 1 can of corn
  • 1 cucumber(s)
  • e.g. vinegar (raspberry)
  • n. B. Oil
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the bell peppers, remove the seeds, and cut into small cubes. Peel and dice the cucumber, then add it to the salad. Pour the dressing over the salad, mixing it with oil, a dash of vinegar, salt and pepper, and a pinch of sugar. Mix the salad thoroughly and let it sit for a while. The salad is easy to prepare ahead of time, as it won’t get soggy. Depending on your taste, you can serve diced feta or Gouda cheese on the side or mix it in directly.

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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.

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