Corn Salad

Purslane is one of my favorite ingredients to add to dishes, like this lovely Fresh Corn Salad with Purslane. Made with juicy tomatoes, crisp cucumber, and tossed in a quick vinaigrette, it’s an easy and delicious complement to any meal, ready in only minutes!

SERVINGS

4 people

COURSE

Salads

TOTAL TIME

15 mins

CUISINE

Mexico

– Cook the corn for 5 minutes in boiling water, then drain and set aside to cool.

Instructions

1

– Slice the cucumber lengthwise, scoop out the seeds with the help of a spoon, then slice the cucumber.

Instructions

2

– Place the onion slices in a strainer and rinse under the faucet with cold water. Shake well and set aside. This step will remove the bite from the onion’s flavor.

Instructions

3

– Place the cucumber slices, sweet corn kernels, purslane, and tomato slices in a large bowl.

Instructions

4

– Prepare the dressing by mixing the lime juice, olive oil, salt, and pepper in a small bowl.

Instructions

5

– Just before serving, mix the dressing with the rest of the salad ingredients. Enjoy!

Instructions

6