Salads, salads and more salads, I can live on salads! And corn salad I adore! It is a grain I like to use very much.
This is an amazing salad, and it travels very well, for a picnic, or a BBQ with friends and it never disappoints.
It is also practical, you can make it ahead of time, and it gets better the longer it stays.
What makes or breaks a salad is the quality of the ingredients, so make sure you have good olive oil and fine quality balsamic vinegar.
- 2 cans corn (19 Fl.oz.)
- 1 can black beans, or white beans (19 Fl.oz.)
- 1 red pepper
- 1 green pepper
- 1 carrot
- 1 zucchini
- 1 small bunch fresh onions
- 1 cup fresh dill finely cut
- 1 stalk celery
- For the dressing, olive oil, white balsamic vinegar, salt, and a pinch of sugar
Rinse corn and beans, drain and place in your salad platter.
Dice all the vegetables and add them to the beans.
Mix the ingredients for the dressing in a bowl and pour over the vegetables.
For best results, place the corn salad in the refrigerator for a few hours.
Your corn salad is ready and you will be very happy with this recipe!