Corn and Carrot Salad

"If you know how much brandy this salad requires, raise your hand."
Preparation15 min.
Cooking10 min.
Тotal25 min.
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  • corn - about 1 1/5 cups (300 g) frozen, or canned
  • carrots - 4 - 5
  • oil - to taste
  • vinegar - to taste
  • salt
  • dill - 2 pinches
  • cherry tomatoes - optional


Boil the corn as instructed on the package (if canned, wash it well so it doesn't taste so sweet), allow it to cool, strain and wash it.

Wash the carrots, peel and grate them. Put them in a large bowl, add the corn, spices, oil, vinegar and optional cherry tomatoes. Mix the salad well.

It can be served as an appetizer with chicken nuggets. Fast, easy, tasty and healthy :)find similar recipes here

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