Corn and Sprouts Salad
4 servings
15 minutes
Corn and sprout salad is a light and nutritious dish that combines the freshness of vegetables with the richness of nuts and dried fruits. Its base consists of sweet corn kernels complemented by juicy tomatoes, tangy red onions, and tender sunflower sprouts. The dressing made from olive oil, apple cider vinegar, and garlic adds a distinct flavor to the dish, while dried apricots and pine nuts provide a pleasant texture and light sweetness. The history of this salad is linked to the search for harmony between simplicity and health benefits, as sprouts are known for their nutritional properties and corn symbolizes sunny abundance. This dish is perfect for a light dinner or as a fresh addition to main courses, delighting with its taste and vibrant colors.
1
Cut the grains from the corn cobs.
- Corn on the cob: 3 pieces
2
Chop the onion and tomatoes.
- Red onion: 1 head
- Tomatoes: 2 pieces
3
In a bowl, mix corn, onion, tomatoes, and sprouts by hand.
- Corn on the cob: 3 pieces
- Red onion: 1 head
- Tomatoes: 2 pieces
- Sprouted sunflower seeds: 5 glass
4
Blend all other ingredients at high speed.
- Olive oil: 100 ml
- Garlic: 5 clove
- Chopped parsley: 0.5 glass
- Apple cider vinegar: 0.5 glass
- Dried apricots: 5 piece
- Pine nuts: 0.3 glass
- Water: 1 glass
5
Pour the sauce over the vegetables.
- Olive oil: 100 ml
