What's the difference between a chopped salad, a relish and a salsa? Is it the spiciness? Is it the amount served? Is it the way it is served? I can see using this corn and sweet pepper salad as a main dish or as a side dish or as a chunky sauce with pork, chicken or fish. However you use it, you'll be pleased with the taste.
1 large yellow bell pepper
1 cup cooked fresh corn kernals
1/2 cup canned white beans
2 tablespoons minced fresh chives
2 teaspoons minced fresh oregano
1/3 cup sour cream
1 1/2 tablespoons rice vinegar (or cider vinegar)
1/2 teaspoon salt
2 teaspoons hot pepper sauce, or to taste
Clean and dice bell pepper. Mix with the corn, beans and herbs in a serving bowl. Stir remaining ingredients in a small bowl until smooth. Pour over veggie mixture and stir to coat. Serve on greens or over fish or with corn chips...salad, relish or salsa!
Hints: Left over corn on the cob, especially if it is roasted is the best to use here. I use small white beans but you can use large ones or even pinto or garbanzo beans. The chives could be replaced with green onion and the oregano with cilantro or thyme.
Salad season is here and that makes me salivate. Amy shared a recipe for a great sounding salad dressing. I'll try to make some soon and get a photo. Sophie told me about a tuna sandwich with roasted red peppers that I want to try soon as well. And Connie sent me a nice photo of her in her contest winning apron along with a scrumptious dessert recipe that I will post soon. Thanks to all of you who share good ideas with me!