Salad with peppercorn corn and olives
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Peel the pepper and cut into small cubes
Step 2:
Cucumbers are also crushed
Step 3:
Add them to the pepper. Remove excess liquid from corn and add it to cucumbers and pepper
Step 4:
Finely chop the onion
Step 5:
Cut the olives into 4 parts
Step 6:
Mix them with the rest of the vegetables
Step 7:
Chop the parsley finely, pour it into a common container
Step 8:
Mix everything well
Step 9:
Prepare the sauce. To do this, whisk the yogurt. Salt, pepper it to taste and add Tabasco sauce. It's enough for me to pour 0.5 ml. I don't like it too spicy. Mix everything up
Step 10:
We put the vegetables in a salad bowl and pour the sauce over them. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Acedophilin of 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Sweet pepper - 27 kcal/100g
- Parsley greens - 45 kcal/100g
- Olives - 115 kcal/100g
- Salt - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Pepper - 26 kcal/100g
- Tabasco sauce - 12 kcal/100g
