Corn and Tomato Salad – Summer season Salad | Meals Impromptu
▶️ SALAD RECIPE INGREDIENTS:
4 Cups / 570g approx. Cooked Candy Corn Kernels – (3 medium measurement candy corn roughly 900g by weight with out husk)
2 Cups / 300g Tomatoes (SEEDS REMOVED) – chopped
1/2 Cup / 30g Inexperienced Onion – chopped
1/2 Cup / 70g Crimson Onion – chopped
1/2 Cup / 16 to 20g Cilantro – chopped
▶️ SALAD DRESSING INGREDIENTS:
2 to three Tablespoon Lemon juice (I’ve added 3 tablespoons, I want a bit bitter)
1 Tablespoon Further Virgin Olive oil
1/2 Tsp Garlic – Minces/grated
Salt to style (I’ve added 1/2 teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Freshly Floor Black Pepper
1/4 Cayenne Pepper or to style OR 1 to 2 Inexperienced chilis
Fill a pot with 2 to three inches of water and produce it to a boil. In the meanwhile, take away the corn husk and place the cleaned corn within the steamer basket. My steamer basket is small, so I needed to minimize the corn in half to ensure that it to slot in.
As soon as the water begins boil, place the steamer basket within the pot, cowl the lid and steam the corn for about 5 to 7 minutes (the corn I used have been very tender/recent so I steamed it just for 5 minutes).
(PLEASE NOTE: the water stage within the pot needs to be under the steamer, if the water is touching the steamer drain among the water out).
To make the salad dressing, mix lemon juice, olive oil, garlic, salt, pepper, cayenne pepper to a small bowl and whisk till totally mixed.
To a big salad bowl add the cooked corn kernels, chopped tomatoes (seeds eliminated), inexperienced onions, purple onion, cilantro and canopy and retailer it within the fridge.
When able to serve, add the salad dressing, combine nicely and serve it chilly.
Retailer any left over salad within the fridge.
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