Summary

Ingredients

• 2 small Can corn
• 1 bell pepper (s), green
• 1 red pepper (s)
• 1 bunch radishes
• 1 lemon (s)
• 2 cloves garlic)
• Salt and pepper, black from the mill
• some stalks parsley

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Instructions

1. Dice the peppers and mix with the corn. Squeeze the lemon. Mix the marinade from the juice, the finely chopped garlic cloves, pepper and salt and pour over the salad.
2. The salad should steep in the refrigerator for at least 4 - 6 hours. Season to taste and, if necessary, season again with lemon juice, salt and pepper and place in a glass bowl.
3. For the garnish, cut the radishes into fine slices, season them with salt and place them in a fan shape on the edge of the glass bowl. Garnish with a little parsley.
4. The corn salad can also be prepared the day before, because the longer it steeps, the better it tastes!