Who Said Salad Bowls Should Have Tomatoes, Cucumbers, and Carrots? We can prepare a side salad without these ingredients. Corn-and-pepper salad is nearly the easiest and fastest side salad you can prepare.
Learn to make corn and pepper salad
- 8 chopped corns, or 2 small tins
- Half a cup of olive oil
- 2 tablespoons of fresh lemon juice
- 2 red bell peppers, sliced (you can also use colored pepper)
- Kosher salt and black pepper
- 2 tablespoons of fresh oregano leaves (wild marjoram)
- Cheese cut to taste
How to prepare:
Chop the corn kernels from the cob, or strain it from the water if it is canned, then stir it with oil, lemon juice, hot pepper and mayonnaise, and season with a teaspoon of salt and half a teaspoon of pepper. Add the cheese and fresh oregano immediately before serving.
NoticeFresh salads can stay at room temperature for up to 8 hours.
By the way, the nutritional values of this dish are rich, as indicated by the site Real Simple Indicates that each meal contains 220 calories, 11 grams of fat, 2 grams of saturated fat, 5 grams of cholesterol, 389 mg of sodium, 8 grams of protein, and 29 grams of carbohydrates, and the proportion of sugars is 5 grams, 4 grams Of fiber, 1 milligram of iron and 111 mg of calcium.
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