Jalapeño-Corn Salad

Crisp, crunchy, and spicy, this colorful salad also makes a fantastic salsa for scooping up with tortilla chips or spooning over your favorite tacos. 

Ingredients:
3 cups bi-color corn kernels, cut from husks
1 tomato, seeded and diced
1 large red Bell pepper, seeded and diced
1 jalapeño chile, 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

Method:
1. Combine the corn, tomato, red pepper, jalapeño, 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. Allow salad to sit at room temperature for flavors to combine.