Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 Anaheim chile pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped cilantro
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
1. Combine corn, tomato, peppers, Anaheim chili, sweet onion and garlic in a small mixing bowl.
2. Toss in garlic, cilantro and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.