Salad by the numbers.

One of my favorite summer salads is a raw corn salad. I make it with corn that has been cut right off the cob. Try to get corn from your garden, local farmers market or buy organic.



Mix with black and kidney beans, cilantro and sweet Vidalia onions.



Next mix in some halved grape tomatoes and pickled jalapeño peppers that have been coarsely chopped and some finely-chopped garlic.



Now give it a splash of olive oil and juice from one orange. Salt and pepper to taste.



It’s a delicious cold salad but what’s even better is it can be cooked. We cooked some this evening to serve with burritos. You can even freeze this salad for use during the winter months! So versatile and so yummy!



Enjoy!