Description
Würziger Gouda trifft auf knackige Paprika in Rot, Grün und Gelb. Süßer Mais sorgt für Frische, feiner Knoblauch und ein Hauch Essig-Olivenöl-Dressing runden den bunten, cremig-knackigen Salat perfekt ab.
Ingredients
Scale
- 400 g Gouda cheese, diced
- 1 small can of corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- Garlic, to taste
- Vinegar
- Oil
- Salt
- Pepper
Instructions
- Begin by preparing all your fresh ingredients. Wash the red, green, and yellow bell peppers thoroughly under cold running water. Cut each pepper in half, remove the seeds and white membranes, then dice the peppers into small, even cubes.
- Open the small can of corn and drain it thoroughly using a colander or sieve, ensuring there is no excess liquid. Set the drained corn aside.
- Cut the Gouda cheese into small, bite-sized cubes, aiming for a similar size to the diced bell peppers for a uniform salad texture.
- Peel a clove of garlic (or more, depending on your taste preference) and finely chop or press it using a garlic press.
- In a large mixing bowl, combine the diced red, green, and yellow bell peppers, the drained corn, the diced Gouda cheese, and the chopped garlic.
- Prepare your dressing by adding a generous splash of vinegar and a few tablespoons of oil (such as sunflower or olive oil) directly into the bowl. Start with approximately 2 tablespoons of vinegar and 3 tablespoons of oil, adjusting to taste.
- Season the salad mixture with salt and freshly ground black pepper to your liking. Stir everything thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld. For the best flavor, prepare the salad a day in advance and let it marinate overnight in the fridge.
- Before serving, give the salad a good stir and taste it. Adjust the seasoning with more salt, pepper, vinegar, or oil if necessary. Serve the salad chilled as a refreshing side dish or light meal.
Notes
This salad tastes best when prepared a day ahead, as the flavors have time to fully develop and meld together. You can experiment with different types of cheese, such as Emmental or Edam, or add fresh herbs like parsley or chives for extra flavor. For a lighter version, use a mild vinaigrette and reduce the amount of cheese. Serve as a side dish at barbecues, picnics, or as a quick lunch.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
