Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 can corn, (drained weight approx. 250 g)
- 0.5 ½ bell pepper (s), red
- 4 spring onion (s)
- 2 cloves garlic)
- 1 chilli pepper (s)
- 1 teaspoon ground cumin
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- 2 tablespoon parsley, chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Put the corn in a colander, rinse with cold water, drain and transfer to a bowl.
- Cut the bell pepper into small cubes, put the spring onions in small rings and add both to the corn.
- Finely chop the parsley. Press the garlic, cut the chilli in half, remove the seeds and cut into small pieces.
- Mix the garlic, chilli, cumin, salt and pepper with the lime juice and add the olive oil.
- Pour the dressing over the vegetables, sprinkle with parsley and mix everything well. Cover the bowl and put it in the fridge for at least 4 hours (preferably overnight).
- The salad goes well with grilled meat or fish.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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