Corn and Orange Pepper Salad

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.

Corn and Orange Pepper Salad
Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 4 people
  • 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
  1. Slice the orange pepper in half. Remove the core, stem and seeds. Dice the pepper into roughly the same size as the corn kernels.
  2. 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.
  3. 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.
Author's Note
This recipe can be prepared up to two days in advance of serving.

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