Stoplight Salad

2 Cups Tomatoes, chopped and drained
2 Cups Corn or yellow squash, diced
1 Medium Green Pepper, diced
1 Medium Red (Sweet) Pepper, diced
¼ Cup Fresh Cilantro, Parsley, or Basil, chopped
2 Cups Cooked Black Beans (optional)
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar or Lime Juice
1 Clove Garlic, minced
Combine tomatoes, corn, peppers, herb choice, and black beans in a bowl. In a separate bowl, whisk together olive oil, vinegar or lime juice, and garlic. Pour over salad. Add salt and pepper to taste. Toss gently and serve. Makes 6-8 cups.

From - Simply in Season

Fresh Corn Saute

• 3 tablespoons butter
• 1 cup / 250 ml green pepper (chopped)
• 1/2 cup / 125 ml onion (chopped)

Melt butter in frypan. Saute green pepper and onion 2 minutes.

• 4 cups / 1 L corn
• 1/4 cup / 60 ml water
• 1 tablespoon honey
• 1 teaspoon salt
• 2 tablespoons red sweet pepper (diced; optional)

(Optional – summer squash cut into half moon shapes)

Add and stir well. Cover and cook over medium heat 10-12 minutes.

• 1/2 cup / 125 ml cheddar cheese (shredded)
• 4 slices bacon (cooked and crumbled)

Sprinkle over corn and serve.

Source: Simply in Season.