A fresh summer salad using local ingredients.
Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.
Makes about 16 half cup servings.
2 cups of Jersey white corn, shucked, kernels cut from ear
4 Jersey tomatoes, diced small
1/4 cup red onion, diced small
1 teaspoon garlic, minced
8 leaves of basil, chiffonade (cut into thin ribbons)
1 cup cucumber, peeled, seeded, diced small
1/2 cup green pepper, diced small
1/2 cup shredded carrot
3-4 tablespoons white balsamic vinegar
Pinch salt and pepper
1/2 tablespoon chili powder
In a large bowl combine all ingredients together and mix thoroughly. Allow the flavors to meld together for at least 1 hour before serving.