Pepper – corn – salad

Ingredients for 4 servings:

• 3 bell pepper(s), red
• 3 bell peppers, green
• 1 class can/n corn kernels (285 g)
• 250 g mayonnaise
• 2 m.-sized onion(s)
• 1 tbsp tomato paste
• 1 tbsp vinegar
• 1 tsp salt
• ½ tsp pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

also perfect as a rice salad

First, prepare the dressing. To do this, dice the onions very finely and mix well with the remaining ingredients (mayonnaise, tomato paste, vinegar, salt, and pepper). Important: Let the dressing sit in the refrigerator for 2-3 hours. In the meantime, deseed the bell peppers, wash them, and cut them into small cubes, so that the pieces are about the size of the corn kernels. Combine the bell peppers and corn in a salad bowl and toss with the well-infused dressing. Tip: Stir in a bag of cooked rice for a delicious rice salad that serves about 6 people.