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SUMMER CORN SALAD

VIBES: TOTO “GEORGY PORGY”

The motivation here was to cook something for the Fourth of July without actually having to cook. This combo of ingredients really just happened because I had this stuff in the fridge. (and I liked the color combos) You could easily swap the cilantro for basil, or add black beans. Lemon instead of lime. You get the picture.

FRESH SUMMER CORN SALAD
-4 ears of corn on the cob, cooked
-1/4 cup small red onion diced
-1/4 cup chopped cilantro
-1/4 cup red bell pepper diced
-Handful of cherry tomatoes halved
-Juice of one lime
-drizzle of olive oil
-splash of apple cider vinegar
-salt and pepper to taste

Shuck corn, removing husks and silks. Bring a large (5.5. quart) pot of water to a rolling boil. Add corn and boil for 5 minutes. Remove from heat. Meanwhile, chop and dice onion, bell pepper, tomato and cilantro. When the corn has cooled, cut off the cob. Combine all the veggies in a bowl and add lime juice, olive oil, splash of vinegar and salt and pepper to taste. Toss together and serve.

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