CookEat Recipe
Sweet Pepper and Tomatillo Salad
Sweet pepper, tomatillo and corn are combined with parsley, cumin and oregano. The oil and vinegar dressing rests separately before it is added to the vegetables.
Method
Steps
Step 1
Remove the papery husks from tomatillos and wash off their sticky coating. Wash and deseed sweet pepper and dice both vegetables. Use 80 g canned corn kernels, rinsed and drained weight, and chop washed parsley.
Step 2
Reserve 1 teaspoon of the measured olive oil. Whisk remaining oil and all vinegar with ground cumin, dried oregano and parsley and rest for 2 minutes.
Step 3
Toss vegetables and corn with dressing. Drizzle with reserved oil and serve six small side portions.
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