Corn and carrot salad with golden sultanas

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 pound carrots, grated, about 2 cups
1 cup frozen corn kernels, thawed and drained
1/2 cup golden raisins
5 tablespoons chopped fresh parsley leaves
Salt and freshly cracked black pepper
1) In a small bowl, whisk together the mayonnaise, oil, and lemon juice.

2) Combine the carrots, corn kernels, raisins, and parsley leaves in a large serving bowl. Pour the dressing over the salad and season, to taste, with salt and pepper. Serve immediately or store, covered, in the refrigerator until ready to use.

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