Corn and Vegetable Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- Ingredients
- 400 grams Corn (canned)
- 2 red chili peppers
- 1 Zucchini
- 4 scallions (white parts only)
- 2 Tbsps coarsely chopped parsley
- 100 grams finely grated Cheese (such as Emmentaler)
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- sugar
- ½ tsp Mustard
- 1 Tbsp Barbecue sauce (finished product)
- Cracker (for serving)
- onions (for serving)
Preparation steps
1.
Drain the corn and rinse the chilis. Set one chili aside. Remove the seeds from the other chili, and finely dice or slice into thin rings. Rinse and finely dice the zucchini. Thinly slice the scallions.
2.
Mix the corn with the cheese, chili, zucchini, parsley, and scallions. Mix the vinegar, oil, and mustard to make a vinaigrette. Season to taste with salt, pepper, and sugar. Mix into the salad, and toss gently until combined. Let marinate briefly, then place into bowls. Garnish the salad with the reserved chili, crackers, and onion rings. Drizzle with the barbecue sauce and serve.
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