This is a variation on my “Sweet Corn Confetti Salad” – a result of several failures: my memory and the contents of the fridge.
I discovered that most of the ingredients that I needed for the salad weren’t in the fridge. They actually weren’t even in the house. So what’s a girl to do — I shrugged and threw what was available into a bowl and improvised. And then I realised I didn’t have the ingredients to make a buttermilk dressing, so I grabbed the bottle of balsamic vinegar … and shrugged again. The result was surprisingly tasty.
But I have no idea what to call this salad. Do you have any suggestions?
What’s My Name Salad
1 tin of Crispy Salad Corn a package of halved cherry or baby plum tomatoes 1/4 medium red onion or 1 large shallot diced 1 T balsamic vinegar salt and pepper to taste parsley to garnish
Toss everything together lightly with the vinegar, taste and adjust salt if needed, and serve cold.