Summertime Confetti


Why do the foods of summer seem to be so vibrant? Here’s a fine example, a Summertime Confetti Salad.

Grill two ears of husked corn until they begin to brown. When they cool, slice the kernels off of the cobs and put them in a large mixing bowl. Add chopped vegetables of contrasting colors, making sure they are all chopped to be the same size as a corn kernel.

I used two small red carrots, half of a red bell pepper, half of a green bell pepper and one jalapeño. Stir the vegetables until they are mixed. In a separate bowl or measuring cup, whisk together olive oil, chopped oregano (or any herb you prefer), and jalapeño vinegar. Pour the vinaigrette over the salad, toss and serve. It’s just that easy! A sprinkle of feta just before serving is a nice finish. The recipe for jalapeño vinegar can be found in The Tasteful Muse, Volume Two, available in August.

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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