Ingredients
5 cobs of corn, boiled or grilled
1 small red onion, finely sliced
1/4 cup Patience Fruit & Co Classic Dried Cranberries
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup fresh coriander leaves, sliced with scissors, for the garnish
Every time you host a corn roast or boil, there seems to be way too much corn on the cob left over. That’s when you’ll be glad to have this fresh corn salad in your repertoire. It’s the perfect complement for the healthy protein of your choice – shrimp, chicken, beef or tofu, grilled on the BBQ.
The sharp taste of raw red onion is not for everyone, but here’s a quick fix: just soak the slices in cold water for 30 minutes to bring out the delicate flavour.
Ingredients
5 cobs of corn, boiled or grilled
1 small red onion, finely sliced
1/4 cup Patience Fruit & Co Classic Dried Cranberries
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup fresh coriander leaves, sliced with scissors, for the garnish
Print ShareSteps
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Remove corn from cobs. Place in a large bowl.
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Add red onion, dried cranberries, apple cider vinegar, olive oil, salt and pepper. Garnish with coriander leaves.
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In this recipe
Canneberges séchées bio sucrées au sucre de canne et tranchées
Ces délicieuses canneberges séchées bio et sucrées, dodues et moelleuses à souhait, feront la joie des amateurs de ce petit fruit. Délicatement infusées avec du sucre de canne, elles sont d’un rouge éclatant et conservent juste ce qu’il faut de l’amertume propre à la canneberge.
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