This colorful salad uses fresh vegetables that are easy to find and pretty inexpensive at area farm markets. You can customize the flavor to be hotter or more mild depending on which peppers you use.
Also, please note, though the recipe calls for 3 different color sweet bell peppers, I have used any combinations such as 2 green and 1 red, or 2 yellow and 1 red. The idea is to use 3 sweet bell peppers and if you use different colors, it will be a very colorful salad. However, sometimes the yellow peppers may be very expensive so to be frugal, I use the combination of peppers that looks the best and fits in my budget. Enjoy!
Corn and pepper salad
2 cups sweet corn kernels
1 green sweet bell pepper, finely chopped
1 red sweet bell pepper, finely chopped
1 yellow sweet bell pepper, finely chopped
2 tbsp vegetable oil
1 onion chopped
1 tbsp vinegar
2 tsp paprika
2 hot peppers, could be cayenne, jalapeño etc, finely chopped
salt and black pepper to taste
- Boil or steam corn, drain.
- Fry peppers in oil over medium heat till tender and lightly tinged brown.
- Add rest of the ingredients and cook for ten minutes.
This can be used as a side dish served either hot or cold.