Jalapeño-Corn Salad

Crisp, crunchy and spicy, this side salad is even better the second day!

Ingredients:
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 jalapeno pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper

Method:
1. Combine the corn, tomato, peppers, jalapeno, sweet onion and garlic in a small mixing bowl.

2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.

Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!