Sunday, May 29, 2011

0 Gluten Free Corn Salad

Fresh, colorful produce may be the best part of the spring. After a cold winter filled with tons of soups and root-based dishes, the brightness of spring vegetables is a welcomed change to the palette. This colorful salad is a light, healthy, and refreshing side dish perfect for the spring and summer. Definitely a salad that I don't feel guilty about if I eat an entire bowlful.

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4-5

1 heirloom tomato
1 green bell pepper
5 cobs of corn
1/2 of a medium Vidalia onion
4 leaves fresh basil, diced
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons paprika
dash salt and pepper

1. Finely dice the tomato, pepper, and onion into the size of corn kernels, and place into a medium bowl.

Tips for finely dicing peppers: To easily get a consistent dice for your peppers, do the following. Cut the tops and bottoms off of the pepper, and slice into thin strips. Then, in groups of 3-4 strips, cut the strips into equally sized squares.
2. In a large pot, boil some water. Add the corn cobs and let them cook for about 5-6 minutes. Drain the water and let the corn cool for about 10 minutes. Using a knife, cut the corn kernels off the cobs and add the corn to the vegetables.
3. Stir in the juice and spices into the vegetables, and stir together until well combined.

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