Tuesday, June 14, 2011

rainbow salad with corn, carrots, and tomato

This salad is so brightly coloured you almost need sunglasses to look at the picture above! This gorgeous salad is my part of the Secret Recipe Club. All the blogger participants are assigned, secretly, to one another. This month I have been enjoying the food blog It's Yummy to My Tummy, and I've chosen a recipe from Heather, the mother behind the blog, to recreate here. She called it Shamrock Salsa, but I saw it as more of a side dish salad. I've renamed it in honour of its full spectrum of bright colours.

As a salsa, Heather suggests serving tortilla chips with this. What a great idea; and how much healthier than a grocery store jar of salsa! And as a side dish salad, I suggest serving it with grilled salmon and roasted potatoes at your next backyard BBQ. Or put it on the table to add instant "summer" to your next weeknight meal. And that's not just because you'll be wearing sunglasses to look at it--the vegetables' freshness really shines through. Don't skimp on the cilantro or extra virgin olive oil since they add the zing and fruity flavour that bring it all together.

Rainbow Salad
serves 4 as a side dish
adapted from It's Yummy to My Tummy

You can use frozen corn in this recipe by pouring hot water over it as you begin to prep the other vegetables. Or use fresh or canned corn with no prep required.

for the salad:
1 c (150 g) corn kernels
2 c (about 3 large) grated carrot
3 medium tomatoes, diced
1 long green chilli pepper, diced (ribs and seeds removed for less heat)
1/4 c (15 g) scallions
the leaves of a handful of cilantro, chopped

for the dressing:
1 clove garlic, minced
1/4 c (75 ml) extra virgin olive oil
3 T red wine vinegar
1/2 t salt
1/4 t pepper

Mix the salad ingredients in a large bowl.
Whisk the dressing ingredients together and then pour over the salad.
Toss and serve at room temperature.


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