The inspiration for this salad is African. Some of the ingredients for use in making it can only be obtained in the ethnic food store.
Corn Salad
Ingredients:
Corn Salad (Three adult helpings)(1) 2 cups of cooked corn (Maize), decubbed. You may use canned corn but not the creamy type(2) 2 cups of cooked cowpeas or yam beans(3) 110 grams (4 ounces or 1/4lb) of sliced okazi leaves (You may substitute spinach)(4) 4 Large Fresh tomatoes, sliced(5) 1/4 of cooked beef or chicken, sliced(6) 3 hard boiled eggs, sliced(7) 1 cup of sliced oil bean (ugba)(8) 1/2 cup of grated coconut(9) Your favorite salad dressing
Preparation and Cooking:
Wash the spinach or ukazi and blanch
Add a pinch of salt to the blanched vegetables and mix
Thoroughly mix the cooked corn and beans in a bowl
Sprinkle Blanched vegetables over mixed beans and corn
In alternating layers add tomatoes, eggs, oil bean and meat
Garnish with grated coconut and refrigirate
Serve cold with under your favorite dressing. Good for three adult helpings.
Bon appétit!
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