Corn and tomato salad

 

 

This is what I made for dinner tonight.  For some reason, I wasn’t too hungry, so this was just right for me.  Michelle made dumplings to go with it.  I had many beautiful veggies from my CSA box–corn, fresh onions, green pepper, jalapeno, cucumber, and some best boy(?) or some kind of boy tomatoes from the farmer’s market–last week I got early girls, so I decided to try some different ones this week, anyhow, here’s the recipe:

Ingredients:

4 ears fresh corn (raw)–remove kernels from cob

1/2 large fresh onion, chopped

1 green pepper (or any color), chopped

1 jalapeno pepper, seeds removed, finely chopped

1 large cucumber, peeled if desired and chopped.  I peeled mine because the skin was thick and bitter tasting.

2 large tomatoes, chopped

1/2 bunch cilantro (or more) chopped

arugula

cider vinegar

olive oil

salt

Directions:

Mix together all of the veggies except the arugula.  You could mix this in, too, but I knew I was going to have leftovers and didn’t want the arugula to get soggy.  Sprinkle with salt and drizzle with olive oil and vinegar–mix together and taste, adding more salt, oil or vinegar as desired.

Put a handful or two of arugula leaves in each bowl and top with salad.

Enjoy!        100_2475

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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