corn salad mexican

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!

Corn Salad with Purslane

cucumber

¼ red onion (sliced)

purslane leaves

corn

olive oil

Roma tomato (sliced)

lime juice

Salt & pepper

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

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

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.

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

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

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

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Corn Salad with Purslane

Top 1 corn salad mexican recipes from across the web

The most viewed corn salad mexican recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Corn Salad with Purslane

The most viewed corn salad mexican recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine