in and around the kitchen

Corn & Basil Salad

November 18, 2016

corn-basil-salad

Summer is all about quick and easy meals around here, especially as we tend to stay outside in the garden till it gets dark as often as possible. Meals usually consist of a salad and a protein (preferably cooked on the barbecue) and we think that this salad is the bomb! Quick, easy to prepare, you can always free-style it with what ever veggies you have in the garden or fridge. 

Corn and Basil is the best combo ever. Have you ever given it a go? 

Gather:

one can of corn kernals, drained

one punnet of cherry tomatos cut in half

one lebanese cucumber sliced in half, seeds removed and sliced thinly

half a red onion, sliced thinly

half a capsicum, diced

handful of basil leaves, washed and torn into bits

handful of coriander leaves, washed and chopped finely

two tablespoons of white wine vinegar

an eighth cup good quality olive oil

heaps of cracked black pepper 

and pinch of salt

Do:

Make the dressing by combining the vinegar, oil and salt and pepper. (Don’t skimp on the pepper!)  Place in a bowl and add the rest of the ingredients and give it a good mix until it’s all coated with the dressing. Serve with a protein, or use it in wraps with a bought bbq chicken like we did last night! 

This salad is best when it gets to ‘stand’ for at least an hour before serving. This allows the basil flavour to get through all those crunchy veg! 

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Other salad recipes:

Bejewelled Brown Rice Salad

Quinoa Salad

Couscous Salad

Watermelon, Mint and Basil Salad

5 Minute Potato Salad

 

 

 

 

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