Corn salad from canned corn
Description
A simple dish to prepare. I serve this salad with garlic croutons made from white bread. I use colorful vegetables to make the salad more vibrant and attractive. I don't dress the salad with mayonnaise so as not to dull the natural colors of the ingredients. You can use fresh corn, young cobs, but I didn't have any on hand. Canned corn tastes just as good, so it's an excellent substitute for fresh. Serve chilled.
Instructions
- 1
Step 1
1. First, I prepare the sauce: I pour olive oil and balsamic vinegar into a jar with a lid, squeeze in the juice of half a lemon, add honey, salt, and oregano. I close the jar and shake well to mix.
- 2
Step 2
2. Wash and dice the tomatoes, cucumber, pepper, mango, and hard cheese. Add canned corn, drained, coarsely chopped almonds, and whole raisins.
- 3
Step 3
3. Dress the salad with the prepared dressing and mix well.
- 4
Step 4
4. Let the salad sit for a few minutes, then serve with garlic croutons or fried bread.