Corn and carrot salad

Ingredients

2 tablespoons of carrots. A cup of frozen corn, slightly boiled. A grain of tomatoes cut into small cubes. Half a cup of the section option into small cubes. A bead of onion cut into small cubes. Century of finely chopped chili. 2 tablespoons chopped coriander leaves. Half a cup of crushed cheddar cheese. ¼ teaspoon of black pepper. Salt, to taste-. Chopped sauce: a tablespoon of mustard. A tablespoon of honey. One and a half tablespoons of rice vinegar. Juice of a grain of green lemon.

Preparation

Mix honey with mustard, vinegar, lemon juice well, and leave the sauce aside. Mix onions with tomatoes, cucumber, chili, coriander, carrots, corn, salt, black pepper. Squeeze the salad with the sauce, then add the cheese