Corn salad

Corn salad

Total: 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 93 kcal
, Fat: 2 g
, Carbohydrate: 16 g
, Protein: 3 g
Corn salad is an essential at any summer picnic or BBQ evening. Although I love sweetcorn, I've never really been a fan of the classic corn salad, so I've decided to create my own this summer. Fresh herbs and lime juice give the salad a refreshing twist, while the cucumber and radish add the necessary crunch. Wonderfully summery!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 tbsp natural soya (or natural yoghurt)
1 tsp tahini (sesame paste)
1 lime, rinsed with hot water; use grated zest and juice
½ tsp salt
a little pepper

Salad

1 tin corn kernels (285 g), drained
⅓ cucumbers (organic), diced
⅓ radishes, diced
⅓ bunch coriander, finely chopped
20 leaves peppermint, finely chopped
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How it's done

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Dressing

Mix all the ingredients well.

Salad

Mix all the ingredients in a bowl. Add the dressing, mix well. Cover and refrigerate until ready to serve.

Good to know
Note: The fresh herbs give this salad a wonderfully fresh touch. If you're not keen on coriander, you can leave it out or replace it with flat-leaf parsley.

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