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Thursday, February 25, 2010

Corn Salad

This salad, vibrant in both color and taste, reminds me exactly of the taste of summer. Which is precisely why I sometimes like to make it in the winter!

What You Need
3 cans corn
1 red pepper, chopped
1 yellow pepper, chopped (or use a green pepper, if that's what you have, like I did for the photo)
1 large red onion, chopped
1-2 cups cilantro, chopped
juice of one lemon or lime
1-2 tbsp. olive oil
1 tsp. salt
1/4 tsp. black pepper

What You Do
Mix all ingredients together. Chill at least two hours before serving (so the flavors will have time to blend).

That's it! Couldn't be easier.

When my family and I lived in Israel a few years ago, an American friend of ours who had married an Israeli brought this dish to a potluck we hosted on the 4th of July. This was the same potluck, by the way, that involved the smoke from the grill on our patio drifting in the open windows of our upstairs neighbor - and that neighbor rushing down the stairs to cuss us out. In Russian. The rest of the party, however, was delightful; and this salad has been one of my favorites ever since.

Happy feasting!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~ Luciano Pavarotti and William Wright
in Pavarotti, My Own Story

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