Salad
Description
The recipe won't take much time. I often prepare the "Corn World" salad for lunch when I don't feel like eating a full meal but just need a light snack. This salad looks great on a festive table and can also be served as a side dish with meat or fish. The salad tastes especially delicious when made with grilled or oven-roasted corn with various spices, but since it's not the season now, we'll use canned corn instead—which still turns out very tasty. Fresh cilantro adds a special piquancy to the dish; I recommend using it, but if you don't like this herb, substitute it with fresh parsley. Serve at once.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Finely chop the onion.
- 3
Step 3
I recommend marinating the onion for the salad, but if you prefer fresh onion in your salad, you can skip this step. To make the marinade, mix water and vinegar in equal proportions, add sugar and stir. Add the chopped onion to the marinade and refrigerate for 30 minutes. Then drain the marinade and lightly squeeze the onion.
- 4
Step 4
While the onion is marinating, open the can of corn and drain all the liquid. Finely chop the washed and dried coriander and add it to the corn.
- 5
Step 5
Add the pickled onion and mix.
- 6
Step 6
Dress the salad with mayonnaise (you can use it mixed half-and-half with sour cream). The salad is ready. You can eat it immediately, or let it sit for a while—this will make the coriander flavor more pronounced and add a pleasant piquancy to the dish.