This recipe is based on one from my cousin Pammy. Most corn salads have mayonnaise and sour pickles, both of which contain considerable salt. This one has neither, and yet is very flavorful.
- Cooking and Prep: 10 h
- Serves: 8
Photography: Daniel Lailah.
Styling: Michal Leibowitz.
Combine all the veggies in a medium-sized bowl or container.
Add dressing ingredients and mix thoroughly.
If you happen to be out of celery, sprinkle in some celery seeds. If you don’t have that either, wait until you do! Celery adds important crunch here. Also, if you feel the salad needs a bit of extra tang, add a splash of lemon juice – though personally, I found it to be perfect without any additions.