Anyone who knows me know that I’m all about easy, fresh recipes—ones that I don’t have to think too much about, ones that aren’t packed with preservatives, and ones that can be ready fast enough to keep a 3-year-old happy when he decides he’s hungry and simply can’t wait another minute before eating.
That’s why I love the following recipe. It’s healthy and simple. It’s also perfect for all those fresh, mid-summer ingredients available right now, like watermelon, corn, blueberries and sweet red peppers.
Kathy's Mid-Summer’s Night Salad Recipe
3 cups of sweet yellow corn*
1 large sweet red pepper, finely chopped
4 to 5 cups of watermelon, cut into small cubes
1 cup fresh blueberries (optional)
¼ cup fresh cilantro, finely chopped (optional)
Juice of 1 large lime
* You can boil or roast corn on the cob and cut the kernels off, or in a pinch, use canned or frozen corn. You’ll need to defrost the frozen corn before adding it to the salad. (When we roast/boil corn on the cob, I always make extra for recipes like this later in the week.)
Place corn, pepper, watermelon, blueberries and cilantro in a large bowl. Squeeze the lime juice over the bowl, then toss all gently together. Serve as a side salad with any meal.
Or, chop the watermelon and berries into very small pieces and use as a unique salsa for tortilla chips or fish/shrimp tacos. (You'll definitely need the cilantro in there if you choose to go the salsa route.)
LOCAL TIP: Blueberries are on sale right now at most local King Soopers grocery stores.
Find more of my easy recipes here.
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