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This is a recipe adapted from  . This salad is great for when you need a quick and easy side using what you have in your fridge and cupboard. The only work is chopping part of an onion and a pepper. And don't touch your eyes after chopping that pepper! Yes, I did, and yes, it hurt! Serves 8 28 oz can of organic diced tomatoes, drained 14 oz can of organic corn, drained 1/2 cup of diced red onion 1/2 jalapeno pepper, seeded and chopped*** 2 tsps basil 3 Tbsps olive oil 1 Tbsp balsamic vinegar 1 tsp salt 1 tsp pepper In a medium bowl combine all ingredients and refrigerate. Make this in the morning or the night before and it will be ready to go by dinner. ***The more of the seeds and white flesh of the inside of the pepper removed the less hot it will be. If you want a mild salad make sure to cut away all of the white. The Chalfant Food Review: JD gave it a thumbs up, a thumb down from Holden and an "I hate tomatoes!" from Eli. Lee and I both enjoyed it. It's like eating salsa with a fork! |
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