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.
If you like reading my column on Examiner, please consider subscribing by clicking on the SUBSCRIBE button above, by this column's title. You'll receive e-mails alerts when I post a new column. You can unsubscribe at any time. Thanks!