Pour water into a saucepan and bring to a boil. Put the bell pepper in a saucepan and cook for 5-7 minutes. To get, cool and clean from the skin.
Tear the lettuce leaves arbitrarily with your hands and put on a dish to serve.
Bulgarian pepper cut into long strips and spread over the lettuce leaves.
Asparagus cut into small pieces and send to the rest of the ingredients.
Carrots in Korean cut (optional) and send to our salad.
Sprinkle with corn and sesame seeds. Season with salt and pepper to taste. In a small plate, mix vegetable oil and soy sauce, pour our salad. This time I made portions so that everyone could refuel the plane.