#252 FRI, OCT 22, 2021

Corn Salad

Name: Corn Salad
Yield: 1 serving
Ingredients: - 1 ear of corn - 1/2 cup peas - Dressing (2 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp whole grain mustard) - 1/4 tsp pepper - A little parsley

#breakfast#corn#parsley#pea#recipe#salad#vinaigrette#모닝루틴#모닝리추얼#미라클모닝#샐러드#아침밥#아침밥상#옥수수#완두콩#조식#조식다이어리#직장인#집밥#혼밥#홈쿡

Notes

20211022, #breakfastdiary 246, 5°C/clear, 25min/exercise Cut the kernels off the (patented) corn I bought from the truck parked by my place on the way home yesterday. Peas, parsley, a vinaigrette dressing, pepper pepper pepper pepper

Ingredients

Check items off while grocery shopping - it’s remembered here.

Steps

01
Add enough water to cover the bottom of a pan and boil 1/2 cup peas.
02
Halve the corn and cut it lengthwise to remove just the kernels, then place on a plate.
03
Pour the peas and dressing from step 1 over the corn and sprinkle with parsley and pepper.

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