Paprika Corn Salad
The salad is suitable for a treat, party as a side dish for steaks, grilled meat, roast, etc. and of course for a salad buffet.
It is a lot of Schnippelarbeit, at least if you for 8-12 people prepared this salad. So please bring patience and time or let it be better.
Ingredients for 4 persons:
3 sweet peppers (1 each red, green, yellow)
4 medium-sized tomatoes
1 pc medium onion
1 Ds. Corn kernels (285 g drained weight)
125ml mayonnaise (Miracel Whip or M.W. Balance)
1-2 tablespoons vinegar (pretty much 2)
at least 1/2 tablespoon of sugar
2-3 pinches of salt, a lot of pepper
Maggi seasoning liquid (at least 4 long splashes)
Preparation:
Wash the peppers, halve lengthways, remove from the core and cut into horizontal stripes. If necessary cut even smaller.
Peel tomatoes (blanch first), then cut in half and cut the flesh (without seeds) into cubes. Dice the onion, drain corn kernels.
Preparation:
Make a marinade from the mayonnaise, the vinegar, sugar, salt and pepper, if necessary dilute with a little water. Mix the peppers, tomatoes, onions and corn with the marinade and season if necessary.
Before serving, let it soak in the fridge for about an hour (or a few hours longer) and then taste again if something is missing.
Also tastes really good the day after and does not lose its quality in cool storage.
Note: Green peppers should always be blanched for a short time to make them more tolerable, but I have never stuck to it because of time constraints. You do not necessarily have to skin the tomatoes if the occasion is not that important.
