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Pepper salad with sweetcorn and cucumber

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Ingredients for 4 servings:

  • 1 kg bell pepper(s), preferably dark red
  • 1 can of corn
  • 1 m.-sized onion(s)
  • 1 cucumber(s)
  • 4 tbsp Balsamic vinegar of Modena
  • Olive oil, good extra virgin
  • Pepper from the mill
  • Sea salt
  • Parsley, fresh or dried
  • Wild garlic, fresh or dried

Instructions

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

tastes good with grilled and pan-fried dishes

Wash the bell peppers, remove the stems, deseed them, and cut into small cubes. Also cut the onion into very fine cubes (this works very well with a Börner vegetable slicer). Wash the sweetcorn thoroughly until the water runs almost clear. Peel and halve the cucumber, remove the seeds with a teaspoon, and also cut into fine cubes. Combine everything in a large bowl. Whisk together olive oil with balsamic vinegar, herbs, and spices to taste, and toss the vegetables. Let it marinate for a few hours before serving with grilled or pan-fried dishes.

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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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