Corn Salad

Name: Corn Salad
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 600 g fresh tender corn; 250 g rice; 25 g each fresh red and green bell peppers (diced); 100 g fresh tomato (peeled and diced); 100 g banana (peeled and sliced); 200 g cooked peeled shrimp; 100 g roasted peanuts (crushed); 20 g celery leaves (minced); 75 g olive oil; 30 g lemon juice; to taste refined salt; to taste ground pepper

A tangy, spicy cold salad featuring corn, rice, fruit, and seafood, best served chilled.

1h 50m

Easy

0 favorites

Ingredients

fresh tender corn 600 g

rice 250 g

fresh red and green bell peppers (diced) 25 g each

fresh tomato (peeled and diced) 100 g

banana (peeled and sliced) 100 g

cooked peeled shrimp 200 g

roasted peanuts (crushed) 100 g

celery leaves (minced) 20 g

olive oil 75 g

lemon juice 30 g

refined salt to taste

ground pepper to taste

Instructions

Ingredient Preparation

Wash the corn and rice, then cook them in lightly salted water until done and let cool; wash the red and green bell peppers and dice them; wash the tomatoes, blanch in boiling water, peel, and dice; peel and slice the bananas; crush the roasted peanuts; wash and mince the celery leaves.

Prepare the Dressing

Combine the olive oil and lemon juice and whisk together until emulsified to make the salad dressing; set aside.

Combine and Chill

Place the corn, rice, diced red and green bell peppers, diced tomatoes, sliced bananas, peanuts, refined salt, and ground pepper in a bowl. Pour the salad dressing over and toss well to combine. Sprinkle with the minced celery, then refrigerate for 1-2 hours before serving.