in Recipes

Pepper and corn salad with egg

updated

Spread the love

Ingredients for 4 servings:

  • 3 bell peppers, mixed
  • 2 cans of corn
  • 150 g yogurt
  • 3 tsp salad cream
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • salt and pepper
  • 1 bunch of parsley
  • 4 eggs, hard boiled

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the bell peppers and drain the corn. Mix the yogurt with the salad cream and lemon juice, and season with sugar, salt, and pepper. Mix the vegetables and salad dressing well. Wash the parsley, pat dry, and finely chop it. Add it to the salad. Peel the boiled eggs, halve them, and add them to the salad.

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.

Turkey strips with pineapple

Spinach and coconut soup with chickpeas and rosemary