Watermelon And Corn Salad Recipe - A Refreshing Summer Salad
A vegetarian Continental recipe with watermelon - peeled and diced, del monte whole corn kernels, basil leaves - washed and chopped. Ready in 15 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
9 steps- 1
To begin making the Watermelon and Corn Salad, let us cook the corn in a pressure cooker
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup) - 2
Place the pressure cooker on the flame, add 1 cup of raw corn kernels and ½ a cup of water, close the cooker and pressure cook for one whistle
del monte whole corn kernels(1 cup) - 3
Turn off the flame and release the pressure
- 4
Drain the corn and set aside
del monte whole corn kernels(1 cup) - 5
Transfer the corn into a mixing bowl along with the diced watermelon and place this bowl in the refrigerator and allow to chill
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup) - 6
In the meanwhile, to make the Basil and Mint dressing, combine the ingredients- basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, olive oil and honey in a mixer jar
basil leaves - washed and chopped(1/4 cup)mint leaves (pudina) - washed and chopped(1/4 cup)lemon juice(1 tablespoon)salt - to tasteblack pepper powder(1/2 teaspoon)tablespoons pickled jalapenos - chopped(2)extra virgin olive oil(1 tablespoon)honey(1 teaspoon) - 7
Make a coarse paste out of these ingredients
- 8
Transfer this dressing into the bowl with watermelon and corn, toss properly that watermelon and corn is properly coated with the dressing and serve
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup) - 9
Serve this Watermelon and Corn Salad along with Chilled Spinach And Cucumber Soup Recipe and Herb Mushroom Bruschetta Recipe for light summer meal
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup)
Rate this recipe
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Watermelon And Corn Salad Recipe - A Refreshing Summer Salad
A vegetarian Continental recipe with watermelon - peeled and diced, del monte whole corn kernels, basil leaves - washed and chopped. Ready in 15 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
9 steps- 1
To begin making the Watermelon and Corn Salad, let us cook the corn in a pressure cooker
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup) - 2
Place the pressure cooker on the flame, add 1 cup of raw corn kernels and ½ a cup of water, close the cooker and pressure cook for one whistle
del monte whole corn kernels(1 cup) - 3
Turn off the flame and release the pressure
- 4
Drain the corn and set aside
del monte whole corn kernels(1 cup) - 5
Transfer the corn into a mixing bowl along with the diced watermelon and place this bowl in the refrigerator and allow to chill
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup) - 6
In the meanwhile, to make the Basil and Mint dressing, combine the ingredients- basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, olive oil and honey in a mixer jar
basil leaves - washed and chopped(1/4 cup)mint leaves (pudina) - washed and chopped(1/4 cup)lemon juice(1 tablespoon)salt - to tasteblack pepper powder(1/2 teaspoon)tablespoons pickled jalapenos - chopped(2)extra virgin olive oil(1 tablespoon)honey(1 teaspoon) - 7
Make a coarse paste out of these ingredients
- 8
Transfer this dressing into the bowl with watermelon and corn, toss properly that watermelon and corn is properly coated with the dressing and serve
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup) - 9
Serve this Watermelon and Corn Salad along with Chilled Spinach And Cucumber Soup Recipe and Herb Mushroom Bruschetta Recipe for light summer meal
watermelon - peeled and diced(2 cups)del monte whole corn kernels(1 cup)
Rate this recipe
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