I
am obsessed with all the fresh fruit and veggies that summer has to offer.
It
has been soooo nice here that the local Chilliwack corn is already making an
appearance at the market.
It
is sweet and crisp, absolutely amazing.
I
only tried eating corn raw right off the cob a couple of years ago. Who knew it
was so tasty.
This
salad is bright, fresh and colorful.
It
went perfectly with my barbequed salmon the other night.
What
you need,
4
cups of fresh corn (about 4 ears)
1
½ cup fresh blueberries
2/3
cup chopped green onion
1
small red pepper, diced
1
jalapeno, diced
2
tbsp. extra virgin olive oil
2
tbsp. freshly squeezed lime juice
1
tbsp. chopped fresh parsley
Salt
and Pepper to taste
In
a large bowl stir together the corn, blueberries, green onion, red pepper and
jalapeno.
Drizzle
on the olive oil and lime juice, toss to coat.
Season
the salad with salt and pepper to taste.
Stir
in the fresh parsley.
Chill
in the fridge for at least 30 minutes to let the flavours meld.
This
is a perfect summer side dish, but it also makes a great lunch or light dinner
on its own.
I
wish it was summer all the time‼
Jen
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