Corn and Bell Pepper Salad

I'm a big fan of my bell pepper and tomato bruschetta because of the freshness and crunch of the ingredients. Fresh corn is another favorite - a perfect symbol of summer and the outdoors. So wanting summer to hurry up and get here and after seeing a few bell peppers in my fridge and a can of organic corn (hey we're just emerging from winter, so I turn to canned organic corn when I can't get it fresh), I decided to combine the two and make a corn and bell pepper salad. OMG - the end result was delicious! This, for sure, will be a staple in the summer months. The crispness and lightness of this dish will be a great contrast to the DC humidity and high temperatures that make me want to live off of Icee Freeze Pops.

Ingredients:

• whole kernel corn (1 can, organic)
• red bell pepper
• yellow bell pepper
• balsamic vinegar
• olive oil
• salt and pepper
• basil (fresh or seasoning in a jar)

Directions:

Rinse and drain the can of corn and chop the peppers. Add all to a bowl and season with salt, pepper and basil. Pour a 2 tablespoons of olive oil and several tablespoons of balsamic vinegar over the mixture and stir. Cover and let sit in the refrigerator for at least 20 minutes so the seasonings can mix. I always use to much balsamic so if you go a little overboard just drain the excess liquid from the side. 

This salad is delicious on its own for lunch, as a side (or topping) with chicken or as a bruschetta. You really can't go wrong with this corn and bell pepper salad!