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Easy and fast corn and vegetable salad

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Easy and fast corn and vegetable salad

The corn and vegetable salad is delicious, tender, and nutritious, and this recipe is rich in those yellow kernels with capsicum, coriander, onion, hyacinth juice, salt, sugar and olive oil.

  • Duration of preparation: 
  • Cooking time: 7 minutes
  • Total time: 7 minutes

Ingredients

  • 1 small hot pepper, seedless
  • 3 teaspoons of extra virgin olive oil
  • Coarse salt
  • 1 cup of fresh corn kernels or 1 cup of frozen corn, thawed
  • 1 small green peppers, seedless and chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp red onion sleeve, chopped
  • 2 tablespoons of hyoid juice
  • Half a teaspoon of sugar

Method of preparation

  1. Prepare the grill over medium heat, grease half of the bell pepper with a teaspoon of oil, and grill it, so that the skin is from below, until charred but remain stiff, for about 5 minutes, cool slightly, peel and finely chop.
  2. If using fresh corn, boil a small saucepan of salted water, put the corn and cook until soft, about 2-3 minutes, then drain.
  3. Mix the corn ( in case it is frozen add it here), bell peppers of all kinds, coriander and red onion in a bowl, stir them with the remaining 2 teaspoons of olive oil, hyami juice, sugar, and half a teaspoon of salt.
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