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Corn salad with peanuts

updated

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Ingredients for 4 servings:

  • 2 cans of corn kernels
  • 1 red bell pepper(s)
  • ½ bag peanuts, roasted, salted
  • 6 tbsp vinegar
  • 10 tbsp oil
  • 1 small onion(s)
  • salt and pepper
  • 1 pinch(s) of sugar
  • n. B. herbs
  • some water, maybe

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super crunchy party salad

Finely chop the onion and mix with the vinegar, salt, pepper, sugar, and herbs. Add the oil and whisk until smooth. Depending on the type of vinegar, the dressing may still be too acidic. If this happens, simply dilute with 1-2 tablespoons of water. Drain the corn, while you chop the bell peppers into pieces about the size of a kernel of corn. Mix the corn, bell peppers, and peanuts together and pour the dressing over the corn. You can vary the recipe by replacing the vinegar with lime juice, for example, or adding a spoonful of sour cream.

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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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