Bell Pepper and Corn Summer Salad or Salsa
This “salad” is something that can be used atop a bed of lettuce (maybe add some mozzarella too…yum!) for a nice light lunch or dinner. Or it could be served over bruschetta (see below) with something like chèvre cheese or cream cheese. Or it could be used as a “salsa” to dip your chips in. It has delicious comforting summer flavors and colors and is a perfect addition to a BBQ or summertime get together. The leftovers are fantastic as well!
THE INGREDIENTS -
1 Red bell pepper
1 Small cucumber
1 Cup corn (I used frozen sweet corn)
Fresh basil
Fresh chives
Chèvre cheese (if desired)
Olive oil
Red wine vinegar…or lime juice…or lemon juice…whichever suits your fancy more!
Salt & pepper
Cut up the bell pepper and cucumber to desired size and add to a bowl. Add in the corn and stir together.
Mince the chives and julienne the basil and add to the vegetable mix.
Add in the olive oil and red wine vinegar to desired taste and wetness. Add salt and pepper to taste.
Serve with chips or over bruschetta like below….and enjoy!
Bruschetta with chèvre and summer salsa
Slice a baguette and drizzle with olive oil and sprinkle with salt & pepper. Grill or broil until golden.
Spread a thin layer of chèvre cheese on each bread and top with vegetable mixture.
Drizzle with extra olive oil if desired, serve and enjoy!