Peruvian salad is a delicious and very bright appetizer for any table. A salad of boiled beets, carrots and canned corn is prepared, it is seasoned not with mayonnaise, but with a mixture of oil and vinegar, so it turns out to be quite light.
It is necessary
- - 1 beet;
- - 1 carrot;
- - 1 onion;
- - 2 potatoes;
- - 200 g of canned corn;
- - 50 ml of vegetable oil;
- - a little vinegar 9%, fresh parsley, salt.
Instructions
Step 1
Rinse vegetables and parsley. Dip potatoes, carrots, beets in boiling water, cook until tender.
Step 2
The potatoes are cooked for 20-40 minutes, it all depends on the size, check the readiness with a fork. Cook carrots for 20-25 minutes, it is recommended to peel them after boiling - it will turn out to be healthier. And boil the beets for 30-60 minutes, but it is better to choose medium-sized root vegetables in order to cook the beets faster. If you chose small beets, then use at least 2 root vegetables for this salad.
Step 3
Cool prepared vegetables, peel. Cut the potatoes into cubes, carrots too, but you can grate the beets on a large grater.
Step 4
Open a jar of corn, drain all the liquid, add the grains to the prepared vegetables. Peel the onion, chop finely, chop the parsley too.
Step 5
Add onions and herbs to salad, stir. Mix vegetable oil with vinegar, pour the dressing into the salad, stir. Season with salt to taste.
