Hearty Corn Salad

Ingredients

• 250 g chorizo
• 1 EL olive oil
• 3 cans corn (285 g net weight)
• 1 jar pickled red bell peppers (320 g net weight)
• 150 g mayonnaise
• 3 EL white wine vinegar
• Salt
• pepper (from grinder)
• 1 TL paprika powder
• 0.25 cayenne pepper
• 1 TL mustard
• 2 cloves garlic
• 1 packet watercress

Instructions

1. 1.

   Slice the chorizo into rounds. In a large pan heat olive oil and sear the chorizo slices over high heat. Set aside to cool. Drain the corn in a sieve. Drain the pickled peppers and dice them small.

2. 2.

   Whisk mayonnaise with vinegar, salt, pepper, paprika powder, cayenne pepper, and sharp mustard. Peel the garlic cloves, press through a garlic press, and mix well. Toss the corn, diced peppers, and chorizo slices repeatedly in the sauce. Rinse the watercress, pat dry, trim the leaves with scissors over the salad, and fold in.