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Pepper and onion salad with corn

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Ingredients for 4 servings:

  • 3 medium-sized bell peppers
  • 1 onion(s), red
  • 100 g corn kernels, from the can
  • 6 tbsp vegetable oil
  • 4 tbsp balsamic vinegar
  • 1 tsp honey
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fresh salad not only in winter

Wash the bell peppers, remove the cores, and chop or dice them. Peel the onion and dice them finely. Mix both ingredients together. Add the corn kernels without any liquid. Season with salt and pepper. Thoroughly mix the oil with the vinegar and honey, season with salt and pepper, and pour the dressing over the salad. Let it sit for a few hours or overnight. This salad is also very popular at parties. Simply increase the quantities accordingly.

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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.

Pepper and onion salad with corn

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