Corn-Avocado-Capsicum Salad
Pane-bistecca
With fresh ingredients and fine corn, this corn, avocado and pepperoni salad is a colorful alternative to grilled food. Especially in the hot summer, you don’t want to spend long in the kitchen. That’s why this salad is perfect!
I always have canned corn at home, but you can also use freshly cooked corn on the cob. To do this, cut the kernels from top to bottom of the cob with a sharp knife.
Corn is yellow, my capsicum is red and the avocado is green, it makes a beautifully colored summer salad!
I always have canned corn at home, but you can also use freshly cooked corn on the cob. To do this, cut the kernels from top to bottom of the cob with a sharp knife.
Corn is yellow, my capsicum is red and the avocado is green, it makes a beautifully colored summer salad!
Ingredients
400 g Corn or 3 Corn cobs, cooked
1 red Capsicum
2 Avocados
Instructions
1
Step 1
Cut the red capsicum into small cubes, about the same size as the sweetcorn.
2
Step 2
Peel the avocado and cut into small cubes.
3
Step 3
Mix these with the sweetcorn.
4
Step 4
Shake the dressing ingredients together and mix with the vegetables. Store in a cool place or serve immediately!
Notes
Perfect to summer parties! More Salad Recipes!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")