Easy Corn Salad

This salad couldn’t be easier!  And if you made the Barley with Fresh Herbs and Edamame https://themustardseedfoodfaithfeast.com/2014/01/06/barley-with-fresh-herbs-and-edamame/ earlier in the week then you may have some edamame left over.  Hence, the second post with edamame.  I am trying to use up food in our house instead of constantly buying more for new recipes.

It’s a little gloomy here in Hong Kong this morning.  With a new semester comes new families and trying to fit in half way through a school year must be hard for kids and parents.  Regardless if you have kids in school or not new people may be moving to your neighborhood, coming to your church, or joining your gym.   A simple smile can help to make new people feel welcomed.   It is easy to judge those that always seem down, but the reality is we have no idea where they have walked in that moment, yesterday, the last week or year.  So instead of instantly judging smile instead.  You have no idea how a simple act of kindness can change someones day.

If I say, ‘I will forget my complaint, I will change my expression, and smile–Job 9:27 

God Bless,

Karen

Easy Corn Salad

I like to make this salad in the summer with fresh sweet corn.  You don’t need to cook the corn, just cut it right off the cob.  In the winter if your corn isn’t as sweet you can put it in a skillet with a little olive oil and char it a bit to bring out the flavors.  If you do this, of course reduce any oil you add to the salad when assembling.  I really don’t measure anything for this salad.  Just add as much or as little of each ingredient to your liking.  You can also add a splash of balsamic vinegar.

Fresh corn, cut off cob

Cherry tomatoes, halved or sliced

Edamame, cooked and cooled

Shallot, chopped

Olive oil

Salt and pepper

Avocado, cubed

Fresh basil, chopped

1.  Put corn, tomatoes, edamame, and shallot in a bowl

2.  Add some olive oil, salt and pepper

3.  Fold in avocado if using and basil

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