By
Fabienne Viner Luzzato
1 min read
By
Fabienne Viner Luzzato
Make sure you eat this fun and colourful salad the day you make it or the popcorn will go soggy. It is not difficult and it is delicious! The perfect salad for a barbecue.
Serves: 4-6 as a starter or side salad
Preparation: 15 minutes
Cooking: 6-8 minutes
Ingredients
● 6 large corn cobs
● 2 peppers (green and orange)
● 175g sweet and salty popcorn
● 250g cherry tomatoes
For the dressing
● 5–6 tbsp olive oil
● 1 tbsp mustard
● 2 tbsp red or white wine vinegar
● 2 tbsp honey
● Salt and pepper
Method
● Boil some water in a large pot and cook the corn cobs for about 6-8 minutes. Drain and leave to cool.
● Dice the peppers into small cubes and quarter the tomatoes.
● When the corn is cold, slice off the kernels with a serrated knife.
● Mix the tomatoes and peppers with the corn.
● To make the dressing: combine the olive oil, mustard, vinegar, honey, salt and pepper and toss well.
● Pour the dressing over the salad and mix gently to coat.
● Just before serving, add the popcorn and gently mix it into the salad.
www.homecookingbyfabienne.co.uk
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