Fresh herbs are one of my favorite ways to add a boost of flavor to a dish. This time last year, I planted an herb garden near my front entryway. The location is a wonderful conversation starter for arriving guests – particularly those who can’t resist running their hand over the plants as they walk past. I was surprised to find many of the perennial varies such as thyme, oregano, chives and rosemary nearly doubled in size after their winter slumber. Other favorites I plant each spring include mint, basil and parsley.
What started as a plan to make my Corn and Black Bean Salad turned into an entirely new recipe. I decided to ditch the black beans to allow the corn and peppers to shine on their own. The addition of fresh mint and a squirt of lime juice help to take the recipe to a whole new level.
- 1 orange bell pepper
- 1 (12 oz) bag frozen corn, thawed
- ½ cup diced onion
- 1 large jalapeño pepper
- 8-10 leaves fresh mint
- zest from one lime
- juice from one lime
- 1 Tbl. olive oil
- salt and pepper
- Slice the orange pepper in half. Remove the core, stem and seeds. Dice the pepper into roughly the same size as the corn kernels.
- Add corn, peppers and onion to a medium mixing bowl. Remove the vines and seeds from the jalapeño pepper. Mince and add to the bowl.
- Assemble the mint leaves into a stack. Roll and slice into strips. Add to the bowl along with the remaining ingredients. Toss until well combined. Season the salad with salt and pepper to taste.