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Print Recipe
Corn Salad with Mozzarella Cheese Recipe
I suggest preparing a simple, bright, light salad of vegetables with the addition of canned corn and mozzarella cheese. The salad is tender and juicy. I do not recommend cooking it for the future, because vegetables lose their attractiveness and secrete juice.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the cucumber into halves and the tomatoes into quarters. Add the corn (pre-drain the liquid). Cut the mozzarella cheese into small cubes.
    Cut the cucumber into halves and the tomatoes into quarters.
Add the corn (pre-drain the liquid).
Cut the mozzarella cheese into small cubes.
  2. Pour over the olive oil. Grind black pepper on top. Chop the Basil and put it on the cheese, add the chopped parsley.
    Pour over the olive oil.
Grind black pepper on top.
Chop the Basil and put it on the cheese, add the chopped parsley.
  3. Add the olives. Salt to taste. The salad is ready.
    Add the olives.
Salt to taste.
The salad is ready.

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