This corn, broccoli and potato salad is a great option for a refreshing summer side salad. It is made with corn, potatoes, broccoli, onion, mayonnaise, garlic, cilantro, lime juice and wasabi.
Course Salad, Side Dish
Cuisine Ecuadorian inspired, Latin fusion
Keyword Broccoli, Corn salad, Potatoes
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6to 8 as a side salad
Ingredients
3cupsfresh corn kernelsfrom about 4 ears, boiled
3cupsdiced cooked potatoesabout 3 medium sized potatoes
3cupsbroccoli floretsbarely steamed
1cupfinely chopped red onion
5tablespoonsmayonnaisehomemade or store bought (can also use plain yogurt or a mix of mayo and yogurt)
2garlic clovescrushed
2tbsfinely chopped cilantro
2tbslime juice
1tspwasabi pasteadjust to taste (can use horseradish if not able to find wasabi)
Salt and pepper to taste
Instructions
To make the mayonnaise sauce or dressing combine the mayonnaise, crushed garlic, chopped cilantro, lime juice, wasabi paste, salt and pepper in a small bowl and mix well.
In a large bowl mix the corn, potatoes, broccoli and red onion with the mayonnaise dressing, mix well, serve immediately or refrigerate until ready to use.