PŪRe DELICIOUS: Easy Corn Salad

Easy Corn Salad

I’ve picked this recipe only because the items in the salad are in season. And it’s easy and colourful and very healthy. Of course, you can play with anything you want to add to this salad. But this one is based on colour and what is in season. Use as much or as little as you want to taste. Also, if you don’t have time, I always keep a bottle of Paul Newman’s Own Oil & Vinegar or something similar to use in a pinch (profits from Paul go to charities). You can make at the last minute or you can let it marinade up to 24 hours ahead. 

Ingredients:

Corn. Roasted preferably, boiled, frozen, or canned will also do (if you are using canned drain and rinse it well and DON’T use cream corn)!

Green Pepper(s)

Red/Orange Pepper(s)

Green Onion (optional)

Cilantro or fresh parsley.

Mix everything together with an oil and vinegar dressing to taste. I usually make my own dressing by taste, and you can pick your choice of vinegar. My normal dressing is some olive oil, a bit of balsamic (if it’s too much it can be overpowering) and lemon. Salt and Pepper. No recipe, all to taste.  Easy and healthy. 

*Oil & Vinegar Dressing

Ingredients:

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

1 clove of garlic, finely chopped

sea salt (to taste)

freshly ground pepper (to taste)

1/2 cup olive oil

sprinkle of chilli peppers (optional)

Directions:

All ingredients mix well when at room temperature. Mix vinegar, mustard, garlic, salt, and pepper together in a bowl. Slowly add oil in a steady stream to vinegar, mustard, salt, and pepper and whisk constantly in the same direction until oil is well blended

*Salad dressing recipe by Clean Eating With Benefits