It looks like you’ve provided a list of ingredients for a recipe, possibly for a salad or a dish involving eggs, tomatoes, corn, and cheese. Here’s how you can combine these ingredients to make a delicious dish,
Corn and Egg Salad with Mozzarella
Ingredients:
3 eggs
1 tomato, diced
1 bunch of parsley, chopped
170g (1 cup) corn kernels (canned or fresh)
80g (about 1/2 cup) pitted olives, sliced
Salt and black pepper to taste
3 tablespoons mayonnaise or cream cheese (for dressing)
150g grated mozzarella cheese
Instructions:
Boil and Prepare Eggs:
Place the eggs in a saucepan and cover with cold water.
Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 9-10 minutes.
Remove eggs from hot water and place in a bowl of ice water to cool.
Peel the eggs and chop them into bite-sized pieces.
Prepare Vegetables:
Dice the tomato.
Chop the parsley finely.
Slice the olives.
Combine Ingredients:
In a large mixing bowl, combine the chopped eggs, diced tomato, chopped parsley, corn kernels, and sliced olives.
Make the Dressing:
In a small bowl, mix together the mayonnaise or cream cheese with salt and black pepper to taste. Adjust seasoning as needed.
Assemble the Salad:
Add the prepared dressing to the bowl of mixed ingredients and gently toss to coat evenly.
Add Mozzarella Cheese:
Sprinkle grated mozzarella cheese over the salad and gently toss again to combine. The cheese will add a creamy texture and a delicious flavor to the salad.
It suits:
Serve the corn and egg salad immediately, or refrigerate for 30 minutes to chill before serving, allowing the flavors to meld together.
Optional Garnish:
Garnish with additional chopped parsley or a sprinkle of paprika for added color and flavor.
This salad is versatile and can be served as a side dish or a light main course. Enjoy your delicious corn and egg salad with mozzarella cheese!
Help yourself!
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