Ingredients
- Servings: 2
- 1 (12 ounce) can corn, niblits
- 8 cherry tomatoes, quartered
- fresh parsley, chopped, 1 handful
- 1 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
Recipe
- 1 chop tomatoes and parsley and mix with corn niblits.
- 2 mix olive oil and balsamic vinegar in a small dish then pour over salad.
- 3 toss and serve with parsley sprinkled on top.
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