Corn and Banana Pepper Salad

As summer winds down and we move into fall, you may be on the last of the local corn in your community. This is a simple garden salad, that allows fresh summer corn to shine. I do think it will also work well with frozen corn so no worries.

Ingredients:

• 2 corn on the cob cooked with the kernels removed.
• 1/2 a red onion finely chopped
• 10 cherry tomatoes chopped
• a handful of fresh cilantro chopped
• 10 small banana peppers chopped. If you garden I recommend these they are mild in flavor and easy to grow. 
• a dash of olive oil
• salt and pepper to taste
• a pinch of cumin
• one medium cucumber chopped

Method

1. cook corn and remove the kernels. 
2. add all the ingredients to a big bowl and mix.
3. eat as a light lunch or as a side dish.

In other news I sold a few flowers to a local produce store. I also sold fresh herbs to a couple of local restaurants, so happy the farm is coming along nicely, slowly but surely. 

Farm fresh herbs.

Hope your well, hugs.

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