Corn, Pepper, and Red Onion Salad

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For the most part, my easy menu planning is going super well. I’m digging the simple dinners with minimal effort. But every once in awhile I still get the urge to create. What can I say, I love good food.

Inspired by a bag full of fresh ears of corn that I was supposed to use in this recipe, but didn’t plan a meal around, I came up with a salad that I think is perfect for that late summer harvest. Coupled with Tami’s killer salsa dressing, this is one that I’ll be returning to before the season is finished.

Corn, Pepper, and Red Onion Salad

1 (12 oz) bag chopped lettuce
2 fresh ears of corn (raw)
1 orange bell pepper, thinly sliced
2 Tbs. red onion, thinly sliced and diced

Take ears of corn and husk, clean, and pat dry. Remove kernels with a knife.

Place lettuce, corn kernels, bell pepper, and onion in a large bowl. Toss ingredients with dressing (recipe below).

You can use the following dressing on a taco salad, as it was originally served to me. But I believe it was a tomato-based salsa, so you can see it’s versatility!

Tami’s Salsa Dressing

½ cup mayo
¾ cup green (tomatillo) salsa (I like Trader Joe’s “Salsa Verde”)
2 Tbs. lime juice
½ cup lightly packed cilantro leaves

Blend in blender or food processor until smooth.

No too difficult to prepare but full of flavor. Win-win for me.

½ cup mayo

¾ cup green (tomatillo) salsa (I like Trader Joe’s “Salsa Verde”)

2 Tbs. lime juice

½ cup lightly packed cilantro leaves

Blend in blender or food processor until smooth.

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