Ingredients portion 4
Ham 350 g
Sweet pepper 150 g
Onions 1 head
Canned corn 100 g
Canned green peas 100 g
Vinegar 1 tablespoon
Iceberg lettuce 1 stalk
Salt to taste
Vegetable oil 4 tablespoons
Ground black pepper to taste
Cooking instructions 30 minutes
1 Rinse the preserved yellow bell peppers in a colander until the brine has run off, then chop.
2 Toss the tinned peas and corn in a sieve and allow to drain.
3 Peel the onion and cut it into eight pieces.
4 Cut the ham into small cubes and add to the bell peppers, corn and peas.
5 Wash and dry the parsley, selecting a few leaves for decoration, finely chop the rest.
6 Mix all the salad ingredients together.
7 Mix the vegetable oil with the vinegar, black pepper and salt thoroughly and dress the salad.
8 Garnish the dish with the lettuce and parsley leaves.
Recipe tip Fresh or frozen peas can be used in the salad and must be boiled beforehand