Ingredients:
2 canned corn
1 teaspoon red pepper powder
half an iceberg cabbage
2 cucumbers
6 cherry tomatoes
half a bunch parsley and dill
1 teaspoon dried mint
5 tablespoons suzma
1 clove garlic
1 teaspoon salt
Preparation:
First, the canned corn is drained and mixed with red pepper powder and a little olive oil. Then, the corn is baked in the oven until it turns brown and crispy. All the ingredients for the salad are cut into the same shape, dried mint and a little olive oil are added on top. Crushed garlic and salt are added to the suzma. Finally, the corn is added to the salad and mixed well with the suzma. Our delicious salad is ready!
Bon appetit❤️😘
