Salad with Corn, Carrots and Croutons

by Editorial Staff

To be honest, I didn’t even expect that a salad with a lot of bread could be so delicious and satisfying. A salad with corn, carrots and croutons is prepared quite quickly, especially if the croutons are ready in advance. It will perfectly complement your homemade lunch or dinner. In the circle of a noisy company, such a salad will fly away with a bang.

Servings: 4

Ingredients

  • Carrots – 170 g
  • Canned corn – 150 g
  • Onions – 200 g
  • Bread – 250 g
  • Mayonnaise – 100 g
  • Garlic – 1 clove (10 g)
  • Vegetable oil for frying – 20 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare all ingredients. You can use white or dark bread to make croutons. You can cook croutons in the oven or in a skillet. Open the corn in advance and drain it in a colander so that all the liquid is glass. Turn on the oven to heat up to 180 degrees.
  2. I used white bread, as my family loves it more. Cut the bread into small cubes. Transfer the bread cubes to a baking dish and place in the preheated oven for 15-25 minutes.
  3. It took me 25 minutes for the croutons to become crispy. Perhaps my croutons are not too golden, as the oven bakes poorly. You focus on your oven. The croutons should turn golden and crunchy. Cool the finished croutons to room temperature.
  4. Peel and wash the onion well. Dry the onions with a napkin to remove excess moisture. Dice the onion.
  5. Heat vegetable oil in a skillet. Lay out the chopped onion. Fry for 5-6 minutes over medium heat, until soft and light golden brown. Cool the fried onions.
  6. Peel the carrots, wash and grate on a fine grater.
  7. Peel the garlic and pass through a press. Place grated carrots, canned corn, sautéed onions and minced garlic in a deep salad bowl. Stir.
  8. Add croutons to the rest of the ingredients. Stir.
  9. Season the salad with salt and ground black pepper, season with mayonnaise. Mix well so that all the croutons are covered with a layer of mayonnaise. Cover the salad bowl with cling film and refrigerate for 4-5 hours to soak the salad. If you like the crunch of crackers, then serve the salad right to the table.
  10. I honestly admit that my soaking stage was skipped, and the salad with corn, carrots and crackers was immediately absorbed by the household.

Bon Appetit!

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