Mushrooms and corn salad
Instructions
Cut into cubes the emmenthal cheese and sliced mushrooms.
Drain and wash with cold water the corn.
Wash and cut the arugula, drain well and place all ingredients in a bowl.
Seasoned with olive oil, salt and ground pepper.
Ingredients and dosing for 4 persons
- 200 g of mushrooms
- 200 g of emmenthal cheese
- 300 g of canned corn
- 1 bunch of arugula salad
- Olive oil extra virgin
- Salt
- Minced 1 of black pepper