CORN, TOMATO, CUCUMBER, AND BACON SALAD

Name: CORN, TOMATO, CUCUMBER, AND BACON SALAD
Cuisine: Salad
Ingredients: • the rest of the corn kernels (about 3 cobs worth); • 1 lb. grape tomatoes (halved – quartered if they’re; big); • 1 small red onion diced; • 1 red bell pepper seeded and chopped; • 2 cucumbers peeled, seeded, and diced; • 1 lb. bacon cooked and crisp, chopped; • 1/3 cup extra virgin olive oil; • 1/4 cup balsamic vinegar; • sea salt and freshly cracked pepper to taste

Guess what I found?! Chemical free, heirloom seed, non- GMO, local, corn on the cob! I was so excited and when I got it home I couldn’t decide what to do with it. So we cooked it in some boiling water (my favorite method is to bring a large pot of water to boiling, put the corn in, shut off the heat and it’s ready in a few minutes. You can let it sit for quite some time without worrying about over cooking!)

We ate a couple on the cob but there were some left over, so we took a sharp knife and sliced the kernels off the cob, transferred them to an airtight container and stuck them in the fridge.

The day after that, I was wondering what to do with them, when it hit me; I could make a ridiculously delicious summer salad in March! Here’s what I did for the Corn, Tomato, Cucumber, and Bacon Salad :

Ingredients

• the rest of the corn kernels (about 3 cobs worth)
• 1 lb. grape tomatoes (halved – quartered if they’re
big)
• 1 small red onion diced
• 1 red bell pepper seeded and chopped
• 2 cucumbers peeled, seeded, and diced
• 1 lb. bacon cooked and crisp, chopped
• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• sea salt and freshly cracked pepper to taste

Instructions

Combine all the ingredients and refrigerate for a half hour or so and serve, Yes, that's it.