Red Cross Recipe2

Summer Cron Salad
Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

4 ears corn

1 red onion, cut into small dice

1 green bell pepper, cut into small dice

1 red bell pepper, cut into small dice

Handful fresh cilantro, finely chopped

2 to 3 tablespoons extra-virgin olive oil

Juice of 1 lime

Kosher salt and freshly ground black pepper

Directions

  1. Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
  2. In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
  3. In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
  4. In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.