This dish always seems sort of ridiculous to me. That’s because I remember the first time I made it and how BK reacted. We were out of lettuce and so I sort of shrugged to myself and went ahead and threw together the remaining salad add-ins with dressing anyway. Now, BK has no problem with vegetables, but he certainly never asks for seconds. He did with this dish though. Then, after he finished his seconds, he asked if I minded if he took the entire bowl of leftovers for lunch the next day. The entire, large bowl. He loved it. L-O-V-E-D it! It’s such a simple dish that I always fee slightly silly when he goes crazy over it…like such praise should have required more effort on my part. Oh well 🙂
The salad keeps pretty well for a couple days and is an especially great way to highlight produce you grow yourself. We often eat it with some tuna cakes and it makes for a super healthy, light meal. With Labor Day coming up, you could certainly bring this as a side dish to that BBQ you have!
12 ounces corn kernels, frozen (thawed) or fresh
1 pint cherry or grape tomatoes, halved
1 large green pepper, chopped
2 tablespoons of your favorite vinaigrette
1 teaspoon garlic powder
2 tablespoons fresh parsley, chopped
coarse salt and pepper to taste
Stir ingredients together in large bowl. Serve to happy family. Receive many thanks.
Source: the little kimchi pierogi.