Corn Salad
4 servings
40 minutes
Corn salad is a bright, fresh dish inspired by the sunny fields of Spain. Its key ingredient is juicy sweet corn, a symbol of rich agricultural lands and rural gastronomy. Refreshing tomatoes and cucumbers complement its summer flavor, while apples add a subtle tanginess. Lettuce leaves serve as a delicate base, and olives add Mediterranean zest. An olive oil and wine vinegar dressing brings all the ingredients together, creating a harmonious bouquet of flavors. This salad is perfect for a light lunch or as an accompaniment to meat and fish dishes, enhancing their richness. Its freshness and brightness make it a versatile choice for any season, especially in summer when something light yet nourishing is desired.
1
Boil the corn and separate the kernels.
- Corn on the cob: 2 pieces
2
Cut the tomatoes and cucumbers into cubes.
- Tomatoes: 300 g
3
Peel and dice the apples.
- Apple: 1 piece
4
Mix the ingredients and place them on salad leaves.
- Green salad leaves: 200 g
5
Dress the salad. For the dressing, whisk olive oil with wine vinegar, salt, and pepper. Add chopped olives.
- Olive oil: 50 ml
- Wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Black olives: 50 g
